Rays Cafe Seafood Margarita |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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One of my favorite places located in Laguna Beach is Las Brisas. There I can pass the time away chomping down on cervice and drinking Cadillac Margaritas with a Gran Marnier chaser. This resembles a cerviche. Ingredients:
4 jumbo prawns, cooked and peeled (8-12 per pound) |
4 ounces bay shrimp, cooked |
2 ounces cooked dungeness crabmeat |
6 segments of lime |
6 segments of orange |
1/2 cup cubed mango |
2 tablespoons chopped cilantro |
2 teaspoons fresh lime juice |
kosher salt |
garnish |
2 radicchio leaves |
2 curly endive leaves |
crispy corn chips |
cilantro sprigs |
Directions:
1. Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.
2. In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice. Season with salt to taste and marinate in refrigerator for 15 minutes.
3. Line 2 chilled margarita glasses with radicchio and endive. Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.
4. Recipe from: Ray's Boathouse
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