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Ceviche 19

This Ceviche 19 recipe uses Extra Virgin Olive Oil, Fresh Orange Juice, Fresh Lemon Juice, Fresh Lime Juice, and Garlic Minced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 cup
• 1/2 cup
• 1/2 cup
• 1 clove

Method (preview)

1. 1

   Water (enough to cover seafood)

2. 2

   White wine (1/2 to 1 cup or as desired)

3. 3

   Chopped raw fennel to include fennel fronds clove garlic crushed

4. 4

   Combine all marinade ingredients and set aside.

5. 5

   Place all poaching ingredients in heavy duty pot and bring to a simmer.

6. 6

   Add raw seafood and gently poach (do not boil) 2 to 3 minutes so that seafood is almost cooked in middle.

7. 7

   Do not over cook.

8. 8

   Place the poached seafood in the marinade, cover and marinate at least 2 to 6 hours.

9. 9

   It may be chilled in the refrigerator.

10. 10

    Notes: About one pound of seafood will serve 2 to 4 as an appetizer.

11. 11

    Increase amounts as needed.

12. 12

    Serve in a white ceramic bowl/cups for presentation along with bread sticks and or assorted crackers.