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Recipes // Main Dish Seafood // Olive Oil Ceviche

Olive Oil Ceviche

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Ingredients:
  • 2 large carrots, diced (about 1 cup)
  • 1 large onion, diced (about 1 cup)
  • 3 cups shredded or diced cooked turkey
  • 4 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup Swanson Chicken Stock
  • 1/3 cup ketchup
  • 1/2 tsp. soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 8 Pepperidge Farm Classic Hamburger Buns, toasted
Directions:
  1. For the Fluke, combine coconut milk with orange juice, cucumber and salt and pour over fish to marinade.
  2. For the Tuna, combine soy sauce, tamarind paste, 1/2 cup lime juice, jalapeno, and cilantro and pour over fish to marinade.
  3. For the Sardines, heat a saute pan on medium high heat; add 2 Tbsp. Chilean Extra Virgin Olive Oil, shallots and garlic followed by the sardine fillets. Cook the sardines very briefly and finish with 1/4 cup lime juice.
  4. To plate, place three separate small 2 oz. portions of the different marinated fish across the plate.
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