Foodie Friday: How to Make an Incredible Ceviche Appetizer
Chef Todd from Boulder Ridge Country Club demonstrates how to make the classic Latin American dish, Ceviche. See the demonstration in the video below:
Dice up shrimp, tilapia and scallops into bite size pieces*. For marinade combine 1/2 cup each of the following juices - lime, lemon, orange and pineapple, 1 diced red pepper, seedless cucumber, avocado, jalapeno, 1/2 small red onion, cilantro and salt and pepper. Toss the tilapia, shrimp and scallops and marinate 6-8 hours or overnight. Enjoy!
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.