Award winning chef, Robert McGrath shares a favorite homemade recipe for Seviche Yucateco.
1 C Red Onion; fine julienne
1T Jalapeno; sliced horizontally
½ t HabaNero; minced fine
¼ C Radish; julienne
¼ C Cilantro; chopped
8 Shrimp; halved, (16/20 ct)
4 oz Ahi tuna scraps; cubed
¼ C Fresh Lime Juice
¼ C Fresh Orange Juice
2T Pineapple Juice
2T Tomato Juice
4 t EV Olive Oil
1C Micro Greens
Kosher Salt to taste
4 C Fried Tortilla Corn Chips
1. Mix the orange pineapple, lime and lemon juices together.
2. Lay the ingredients sparsely around a large white plate in the order they are listed making sure that everything is evenly distributed.
3. Spoon around the plate. Drizzle the olive oil very sparsely around the plat. Top with the micro greens and serve.
* Feel free to add additional seafood; Ahi; calamari; scallops; octopus, etc.
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