Commissioner Adam H. Putnam

Recipes

Ceviche

Ingredients

Preparation

Put salt, pepper and chili powder on lobster tail and place in heated frying pan coated with olive oil. Cook lobster tail for 5 minutes on each side and set aside to cool. Season the shrimp and scallops and cook for 2-3 minutes, setting aside to cool. Take the cooled lobster out of the shell, cut in medium-sized pieces and place in large mixing bowl. Cut the cooled shrimp into thirds and add shrimp and scallops to the mixing bowl. Cover the seafood with the juices, onion, tomatoes, cilantro, pepper, mangoes and olive oil. Add hot pepper sauce, salt and pepper to taste. Toss gently to blend flavors, cover and refrigerate for 4 hours. Serve with blue corn chips or on salad greens with avocado as garnish.

Yield

8 appetizer servings

Nutritional Value Per Serving

Calories 273 , Calories From Fat 53, Total Fat 6g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 123mg, Total Carbohydrate 28, Protein 28g, Omega 3 Fatty Acid 0.53g


Back to Top

Return to "Fresh From Florida" Recipes