TAPS CEVICHE COCKTAIL

{Serves 6 appetizer portions)

INGREDIENTS:

3/4 pound rock shrimp, raw or your favorite shrimp, deveined and tails removed

3/4 pound fresh bay scallops

2 cups fresh squeezed lemon juice

1 cup fresh squeezed orange juice

1/2 jalapeno pepper, seeded, deveined and finely diced

1 cup diced tomatoes (skinned and seeded)

1 medium diced cucumber (peeled and seeded)

1/2 medium red onion, diced

1 large Hass avocado, diced

Dash chipotle Tabasco or favorite hot sauce

Pinch of salt, freshly ground pepper

1/2 cup Ketchup

GARNISH:

Sprigs of fresh cilantro

Fresh tortilla chips

PROCEDURES:

Blanch seafood for 60 seconds in boiling water. Drain, cool, then dice scallops & shrimp into quarter inch pieces. Add to large mixing bowl, cover and marinate in lemon & orange juice overnight or for a minimum of 4 hours, stirring occasionally. Seafood will now be “cooked” through by acids of the lemon juice. Drain, but leave some of lemon juice to keep seafood moist and to serve as a base for a binding sauce. Next, add jalapeno, tomato, cucumber, onion, and avocado. Then add dash of hot sauce, and pinch of salt and pepper. Finally, add ketchup and gently mix, just slightly mashing avocado. Taste for seasoning. Serve immediately or chill until ready to serve.

SUGGESTED PRESENTATION:

If you’re hosting a cocktail party its fun to mound the ceviche in a martini glass, or red wine glass. Garnish with a sprig of cilantro and serve with warm tortilla chips. To add a little flair you can garnish with additional fresh avocado, or lime wedge for color.

Downtown Brea

101 E. Imperial Hwy. Brea, CA 92821.714.257.0101

The Promenade Shops at Dos Lagos

2745 Lakeshore Drive Corona, CA 92883.951.277.5800

Taps Fish House