Brians Tropical Ceviche Recipes

Steps:

• Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
• Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
• Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

Steps:

• In a large non- metal mixing bowl, combine fish, seafood, and half of the diced vegetables with salt and all 3 juices.
• Refrigerate overnight stirring occasionally.
• Add remainder of vegetables 1 hour before serving.
• Serve in chilled martini glasses with wedges of lime and pineapple.

Steps:

• Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
• Add onions, red bell peppers, parsley, and cilantro. Mix well.
• Cover and refrigerate for 2 hours before serving.
• Add olive oil, salt and pepper to taste before serving.
• Serve with crackers on lettuce.

Steps:

• Blanch scallops for 1 minute in a large pot of boiling, salted water.
• Remove to a shallow dish. Add red onion, lime juice, orange juice, chives, salt and pepper.
• Combine well and refrigerate 2-3 hours, stirring once or twice.
• Before serving, add diced mango and avocado. If desired, serve on single romaine leaves garnished with fruit slices.

Steps:

• Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
• Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
• Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

Steps:

• In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco.
• Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend.
• Season to taste with salt; refrigerate at least 1 hour before serving.