Kaisen Ceviche - Tucson News Now

Kaisen Ceviche

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What's For Lunch?

Kaisen Ceviche 

 RA Sushi Bar Restaurant

Ingredients:

1 pc Fried Egg Roll Shell Cup

5 pc Shrimp

2 oz (20 pc) Bay Scallop

2 oz (5 pc) Calamari

4 oz Ceviche Salsa

Lettuce Mix

3 pc Lime Wedge

1 tsp Cilantro Mix

Preparation:

1. Portion out shrimp, calamari and scallops.

2. Boil shrimp for 45 seconds.

3. Use separate cookware to boil seafood, in order to avoid cross contamination to vegetables.

4. Add calamari and scallops for 1 minute. Shock with cold water to stop the cooking process.

5. In a bowl, add together avocado, cilantro mix and ceviche salsa.

6. Add chilled seafood to the mix.

7. Add lettuce mix to the Fried Egg Roll Shell Cup. Fill with mix.

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