Recipes

Shrimp and Scallop Ceviche

2 lbs shrimp, peeled and deveined
1 lb scallops muscle removed
1 lemon halved
3-4 bay leaves
10 peppercorns
sea salt
8 limes fresh squeezed
8 lemons fresh squeezed
½ cup fresh orange juice
1 red onion diced
2 large tomatoes diced
1 bunch cilantro chopped
1 serrano or jalapeno pepper diced
1 navel orange peeled and diced
1 seedless cucumber diced
1avocado diced (optional)

1. In a large pot of boiling water, gently add the shrimp and scallops, lemon, bay leaves, peppercorns and salt. Poach until cooked 3 -5 minutes. Do not overcook. They cook quickly. Shock in ice water, and when cool strain and cut into bite size pieces or slice in half lengthwise.
2. Add shrimp and scallops to citrus juices cover and chill for 2 hours.
3. Add red onion, tomatoes, chilies, and cilantro, marinate for 2 more hours.
4. Just before serving add cucumbers and avocado. If desired drain some of the liquid.
5. Garnish with cilantro. 12 servings

Mango Sauce

1 jar Appledore Cove Mango Pear Chutney,
1/4 cup chopped cilantro, 1-2 tsp minced ginger, dash of hot sauce, add a squeeze of fresh lime juice

Puree all ingredients in a food processor or blender.

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