Seafood Ceviche And Elote Cafe Recipes

SEAFOOD MEDLEY CEVICHE

Steps:

• Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
• Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
• Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
• Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

ELOTE APPETIZER FROM THE ELOTE CAFE

Steps:

• Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
• Set the roasted ears aside until cool enough to handle, then shuck them.
• Cut the kernels off the cob.
• When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
• Add the corn kernels and warm through,.
• Pour into a bowl and garnish with the cheese, cilantro and ground chili.
• Serve immediately with crispy tortilla chips.

SEAFOOD CEVICHE AND ELOTE CAFE

Steps:

• Cut the snapper into very small pieces and mix with the full cup of lime juice.
• Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
• In the mean time, combine: 2 T lime juice, olive oil, onion, tomato, salt & pepper, cilantro, avocado, and jalapeños in a bowl and gently mix.
• Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
• Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.