CEVICHE - NewsChannel5.com | Nashville News, Weather & Sports

6/16/2006

CEVICHE

Chef Ted Prater / Bound'ry Restaurant

Ingredients:
Seafood, medium diced pieces of Grouper, Snapper, Shrimp, Scallops or your choice
1 c lemon juice
1/2 c lime juice
1/4 c orange juice
1 tomato, chopped and seeds removed
1 bunch Cilantro Chopped
1 lemon zest
1 lime zest
1/8 c olive oil
Green Onions, chopped
Salt and Pepper to Taste

Directions:
Combine seafood, lemon, lime and orange juice and let sit in the refrigerator for three hours 
Toss remaining ingredients together and add the Seafood Mixture.

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