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Seafood Ceviche

Seafood Ceviche Paired with Terra D’Oro Pinot Grigio


Salsa Fresca:
2 lemons
2 limes
1 orange
1 cup small diced red onion
1 tablespoon of chopped cilantro
1 jalapeno, seeded and small diced
salt as needed

3 celery sliced stalks
1 cooked carrot small, diced
1 ear of corn, boiled and cut
2 medium sweet potatoes, boiled and cut into 1/2 inch cubes
8 ounces of 16-20 count shrimp peeled and deveined
4 scallops cut in half
12 ounces of poached tuna flaked

Juice the lemons, limes and orange into a bowl. Stir in the rest of the ingredients. Refrigerate while preparing seafood. Bring stock to a boil and poach the shrimp and scallops for about 1-2 minutes or until the seafood is 3/4 cooked. Add all of the ingredients to the salsa fresca stir and serve. Garnish with fresh cilantro leaves and lemon or lime wedges.

Chef Laura Cedillo

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