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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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Inspired by a recent trip to Costa Rica and dedicated to my friends Brenda. and JP. Ingredients:
12 ounces sea bass, cut into bite sized pieces |
6 ounces sea scallops, cut into bite sized pieces |
6 ounces shrimp (31-40 count blanched and cut into bite sized pieces) |
1 small red onion, peeled, diced fine |
2 jalapenos, diced fine (remove seeds for less heat) |
1 medium cucumber, peeled, diced |
1 yellow bell pepper, seeded, diced |
1 teaspoon sea salt |
1/2 cup lime juice |
1/4 cup lemon juice |
1/4 cup pineapple juice |
lime wedge, garnish (optional) |
pineapple, garnish (cut into wedges) |
tortilla chips, garnish (optional) |
Directions:
1. In a large non- metal mixing bowl, combine fish, seafood, and half of the diced vegetables with salt and all 3 juices.
2. Refrigerate overnight stirring occasionally.
3. Add remainder of vegetables 1 hour before serving.
4. Serve in chilled martini glasses with wedges of lime and pineapple.
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