Foodie Finds By Nathan Frisby
CEVICHE
Ingredients:
2 cups finely diced white or red onion
3/4 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup diced jicama (optional)
2 tomatoes, seeded and diced
1 mango, seeded and diced
1 jalapeño pepper or serrano pepper, seeded and minced
1/3 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 mangos - diced
2 lobster tails - chopped
1lb. shrimp
2 cups of crabmeat
Directions:
Peel the shrimp and cut lobster tails into pieces, then sauté in butter and
lemon juice. Once you see the shrimp and lobster almost cooked through, add
crab meat and let simmer. Cook for another minute, drain any excess butter
and put in mixing bowl. Mix all ingredients (don’t be scared to get your hands
dirty, have fun and have at it). Add more lime juice and salt to your taste and
once all mixed in, cover and put in fridge for 15-20 min and your ceviche is
ready.
TYBEE BEACHCOMBER | JUNE 2018 27