Eric and Debi's Seafood Seviche The Best Recipes
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| Eric and Debi's Seafood Seviche |
"This is a clean seafood dish that pops with taste and continues you coming again for more. Serve with toasted factors of fresh, gourmet bread."
Ingredients :
- 1/2 pound halibut fillets, reduce into 1/4 inch cubes
- 10 peeled and deveined shrimp, reduce into small portions
- four huge sea scallops, cut into small portions
- half cup sparkling lemon juice
- 1/four cup sparkling grapefruit juice
- 1 yellow bell pepper, diced
- 3 huge jalapeno peppers, seeded and minced
- 1/three cup diced Maui onion
- 1/four cup chopped inexperienced olives
- 1 tablespoon minced fresh ginger root
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 huge tomato, diced
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 6H45M |
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- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a pitcher bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste collectively in a glass bowl until no chunks of tomato paste continue to be. Drain the seafood, and upload to the vegetable aggregate together with the tomatoes. Gently stir till evenly blended, then return to the refrigerator to chill at the least 15 mins before serving.
Notes :
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