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.