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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Ceviche

Seafood-4233
Ingredients
  sea salt to taste
  pepper to taste
  chili powder to taste
1  8-ounce spiny lobster tail, split in half
  olive oil
1 pound shrimp, peeled
1 pound bay scallops
2 1/2 cups orange juice, fresh squeezed
1 cup lemon juice, fresh squeezed
3/4 cup lime juice, fresh squeezed
1 sweet onion, diced small
2 tomatoes, diced medium
1 bunch cilantro, roughly chopped
1 jalapeno pepper, finely diced
2 mangoes, diced medium
2 tablespoons olive oil
  hot pepper sauce to taste

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

Look for "Fresh from Florida" ingredients at your grocery store.

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