|Published:||Jul 13, 2011 4:14 PM EDT|
|Updated:||Jul 13, 2011 3:14 PM EDT|
NAPLES, Fla.- It's Wednesday and today we are firing up the WINK kitchen with with Flemings Steakhouse from Naples.
Showing us how to make seafood ceviche is Chef Dave Gossett.
2 ea. 4tsp Jalapenos, roasted 1/8"dice
1ea. 2 Tbsp. Red peppers, roasted 1/8 dice
2oz. Roma tomato 1/4" dice seeded
2oz. Red onion 1/4" diced
4tsp. Garlic minced
1/2 cup lime juice
1/2 cup lemon juice
3 Tbsp. Olive oil, extra virgin
1tsp. kosher salt
1/2 tsp Black pepper cafe grind
3 Tbsp. Cilantro rough chopped
6oz. white fish ( snapper or seabass)
6oz scallops 1/4" diced
Cook jalapenos and red peppers in the broiler until charred on all sides. Place in mixing bowl and cover with plastic wrap and allow to rest for 10 mins. Once cool remove the skins and seeds from the peppers and cut into 1/8" dice, place in a mixing bowl.
Remove the seeds from the tomato then cut into a 1/4" dice and add to the mixing bowl along with the 1/4" diced red onion minced garlic lime and lemon juice olive oil salt black pepper and cilantro remove from the stem and rough chopped. Mix the ingredients well.
Cut the fish into 1/4" dice and place into the mixing the bowl. Using a kitchen scissors or knofe cut the shrimp down to the tail. Remove all the shell and clean the shrimp. Cut the shrimp into 1/4" dice and place in the bowl. Remove the side muscle from the scallop then cut into 1/4" dice and place in the mixing bowl with fish. Toss well then allow to marinate for 3 hours.