CEVICHE
SUBMITTED BY ROBERT SHURGER, EXECUTIVE CHEF; TESORO CLUB, PORT ST. LUCIE, FL
by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
| Amt | Ingredient |
| 2 lbs. | squid |
| 1 lb. | shrimp, peeled and deveined |
| 1/2 bunch | cilantro |
| 3 | lemons |
| 4 | limes |
| 2 | shallots, chopped fine |
| 1 | green pepper, seeded and diced |
| 1 | red pepper, seeded and diced |
| 1 | yellow pepper, seeded and diced |
| 1 teaspoon | garlic, chopped fine |
| 1 1/2 ounces | tequila |
| 1 | cucumber, seeded and diced |
| 1 teaspoon | kosher salt |
| 1 | jalapeno, seeded and minced |
| 3/4 cup | V-8 vegetable juice |
Procedure:
• Combine all ingredients and let sit for 24 hours.
Yield: 12 to 14 4-ounce portions.
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