Dustoff '68
Participating Member
- City
- Norfolk
Here's a recipe for seafood lovers with a adventurous spirit...
Ingredients:
1/2 lb of suchi grade tuna steaks cut in 1 " cubes
1/2 lb swordfish steak cut in 1 " cubes
1 lb large shrimp, cleaned and deveined and steamed until pink
1/2 lb of steamed sea scallops
1 each of a green, yellow, and orange bell pepper sliced julienne style
1/2 cup finely chopped celery
2 large red onions sliced julienne style
2 large garlic cloves finely chopped
1/4 cup finely chopped cilantro
1 cup of fresh lemon/lime juice
Place fish on a large glass Pyrex style plate.
Cover fish with sliced onions
mix remaining ingredients and pour over fish
Cover plate and let "cook" in the 'fridge overnight, or for atleast 4-6 hours
Serve with a side dish of chilled boiled potatoes, sweet potato, or with your favorite salad greens.
Ingredients:
1/2 lb of suchi grade tuna steaks cut in 1 " cubes
1/2 lb swordfish steak cut in 1 " cubes
1 lb large shrimp, cleaned and deveined and steamed until pink
1/2 lb of steamed sea scallops
1 each of a green, yellow, and orange bell pepper sliced julienne style
1/2 cup finely chopped celery
2 large red onions sliced julienne style
2 large garlic cloves finely chopped
1/4 cup finely chopped cilantro
1 cup of fresh lemon/lime juice
Place fish on a large glass Pyrex style plate.
Cover fish with sliced onions
mix remaining ingredients and pour over fish
Cover plate and let "cook" in the 'fridge overnight, or for atleast 4-6 hours
Serve with a side dish of chilled boiled potatoes, sweet potato, or with your favorite salad greens.
