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Summer Recipes

Published: Jun. 18, 2015 at 5:47 PM EDT|Updated: Jul. 1, 2015 at 6:54 PM EDT
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Check out this great summer recipe for a Kiwi basil mojito and coconut ceviche. Chef Julien Gremaud of Avocado Grill in West Palm Beach is cooking it up for us this morning on #WFLXFOX29

KIWI BASIL MOJITO

1/2 MUDDLED KIWI 3 BASIL LEAVES

1/2 OZ OF AGAVE 2 LIME WEDGES SQUEEZED

1.5 OZ OF BACARDI SILVER COMBINE, SHAKE AND SERVE OVER ICE, GARNISH WITH A KIWI SLICE COCONUT

CEVICHE

8OZ MAHI MAHI

8 OZ OF YELLOWTAILFISH SNAPPER

4 LARGE SHRIMP

2 CALAMARI

3/4 CUP BAY SCALLOPS

JUICE OF 10 LIMES

1/2 RED ONION SLICED THIN

1 BUNCH OF CHOPPED CILANTRO

1/2 CUP OF COCONUT MILK

2 CLOVES OF GARLIC

1 SMALL CAN OF PINEAPPLE JUICE

AJI AMARILLO TO TASTE LEMON JUICE

SALT

AVACADO (OPTIONAL)

Directions: Boil water with a dash of salt and lemon juice. When the water is boiling, add in shrimp, scallops and calamari. Cook for approximately four minutes or until cooked thoroughly. Drain and set aside to let cool in the refrigerator. In a separate bowl, add in all other ingredients (except coconut milk) and let sit for six hours. strain and put back in the bowl. Add coconut milk and stir. Add in shrimp, scallops and calamari. Mix and place in dish. Garnish with sliced avocado or chopped cilantro. Serves Four.