Seafood Ceviche from Blanco - Tucson News Now

Seafood Ceviche from Blanco

Seafood ceviche from Blanco (Source: Tucson News Now) Seafood ceviche from Blanco (Source: Tucson News Now)

Ingredients for Ceviche:

  • poached Scallop  - 1.5 oz
  • poached Shrimp – 1.5 oz
  • poached Mahi Mahi – 1.5 oz
  • diced radish – 1 tbsp
  • diced pineapple – 1 tbsp
  • diced tomato – 1 tbsp
  • sliced scallion – 1 tsp
  • diced jalapeno – 1 tsp
  • diced avocado – ½ each
  • cilantro leaves – 7
  • orange supremes – 7
  • fresh squeezed lime juice – 2 tbsp
  • Gazpacho  – 3 tbsp
  • Kosher salt – 1 pinch
  • Pickled Fresno chile, with juice – 6 each
  • Chiffonade scallion – 6 each

Preparation:

  1. Add all ingredients except 1 tbsp of gazpacho, the chiffonade scallion, seven cilantro leaves and the pickled fresno, to a stainless mixing bowl, toss to combine and coat well.
  2. Gently mound in center of bowl, drizzle remaining tablespoon of gazpacho over ceviche, top with scallion chiffonade and pickled fresno.
  3. Serve with chips.

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