MIXED SEAFOOD CEVICHE
This recipe from Ivan Flowers, 5-Star Chef and Culinary Instructor, makes four servings. As Chef Ivan Flowers mentions in his Big Blend Radio interview, you can use fresh seafood or a block frozen mix as listed in the recipe below.
1lb. Frozen raw seafood mix, thawed
3 Limes
1 Lemon
1/2 Cup Pico de Gallo
1 Tbsp. Cilantro, chopped
1 Tbsp. Scallion, chopped
Drain thawed seafood mix and place in a bowl. Add in juice of all citruses.
Cover tightly and place in fridge for 30 minutes.
Remove from fridge, add in Pico de Gallo, cover, and refrigerate for another hour.
Before serving top with cilantro and scallion.
Serve with crackers.
