The Latin Quarter's Seafood Ceviche Recipe - Cooking Index
The Latin Quarter's Seafood Ceviche Recipe - Cooking Index
| 1 lb | Weakfish - medium diced | |
| 1 lb | Raw shrimp - medium diced | |
| 1/2 oz | Lemon juice | |
| 1/2 oz | Lime juice | |
| 1/2 oz | Orange juice | |
| 2 tablespoons | Chopped cilantro | |
| 2 tablespoons | Chopped parsley | |
| 1/4 cup | Small-diced jalapeños | |
| 2 tablespoons | Salt | |
| 1 tablespoon | Freshly-ground black pepper | |
| 2 | Sweet potatoes - peeled, sliced into | |
| Thin rounds, and steamed | ||
| 2 | Jalapeños - sliced into rounds | |
| 1 | Lime - cut into wedges | |
| 1 | Lemon - cut into wedges | |
| Cilantro sprigs | ||
| Romaine lettuce leaves | ||
| Plantain chips, 3" long |
Mix together all ingredients except for romaine lettuce leaves, plantain chips, sweet potatoes, sliced jalapeños, lime and lemon wedges and cilantro sprigs, in a bowl and marinate for 24 hours.
Spoon ceviche into martini glasses. Place sweet potatoes on a plate. Place martini glass on plate with sweet potatoes. Place 1 slice of jalapeño, lime and lemon wedge on the sweet potatoes and garnish with a sprig of cilantro. Place romaine leaf and plantain chip in the ceviche.
This recipe yields ?? servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D35) - from the TV FOOD - NETWORK
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