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Guy Harvey RumFish Grill Recipes

Great recipes by the chefs at RumFish Grill located at the Guy Harvey Outpost on St. Pete Beach, Florida

Caribbean Ceviche

Caribbean Ceviche Serves 2

4 oz red snapper, local
4 oz bay scallops
4 oz shrimp
¼ cup tomato, chopped fine
¼ cup red onion, chopped fine
1 Tbsp jalapeño, finely diced
2 ½ cup lime juice. divided
½ cup cilantro, roughly chopped
½ cup mint, roughly chopped
¾ cup pineapple juice
½ cup clam juice
2 tsp Sriracha hot sauce
Black pepper
Kosher salt

Chop all seafood into a medium dice.
Combine seafood with 2 cups of lime juice in a non-reactive container or plastic bag.
Stir well; seafood should be covered with juice.
Allow seafood to marinate in a refrigerator for at least 12 hours.
When seafood is finished “cooking” in the lime juice, drain off the liquid and discard.
Combine seafood with remaining ½ cup lime juice and the rest of ingredients.
Adjust Sriracha sauce, pepper and salt to your preference.

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