Recipes

Recipe: DON'T TURN ON THE OVEN WEEK: CEVICHE

It's hot. Too hot. And way too hot to turn on the oven. This week, we'll give you tasty dishes that don't require any additional heat. Today's recipe comes from famous Food Network chef Emeril Lagasse.

INGREDIENTS

1 lb. fresh conch or scallops, or combination

1 cup fresh lime juice

1 cup diced avocado

1/2 cup minced red onion

1/2 cup finely chopped seeded tomato

1/4 cup cilantro

2 tablespoons olive oil

2 teaspoons minced jalapeno

1/2 teaspoon salt

1/8 teaspoon cayenne

1/4 teaspoon cumin

DIRECTIONS

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

Makes four servings.

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