Bonefish Grill offers springtime entertaining ideas: ceviche and a sidecar cocktail

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WHAS11.com

Posted on March 13, 2012 at 11:17 AM

Updated Tuesday, Mar 13 at 11:21 AM

Fresh “Ceviche”


*Ceviche is marinated in a citrus-based juice mixture. In addition to adding flavor, the citric acid causes
the proteins in the seafood to "cook" without heat.
Serves 4
Ingredients
• 4 ounces Key West Yellow Tail Snapper
• 4 ounces Key West Pink Shrimp
• 4 ounces Scallops, small bay scallops
• 8 each Key Limes, juiced
• 1 Cup Lemon Juice
• 1 Cup Orange Juice
• 2 TBSP Red Bell Pepper, ¼ “ diced
• 2 TBSP Long English seedless Cucumbers, ¼ “ diced
• 1 TBSP Garlic, finely diced
• 2 TBSP Jalapenos, ¼ “ diced
• 1 TBSP Ginger root, fresh, finely diced
• 2 TBSP Cilantro, rough chopped
• 1 Each Hass Avocado, cut into ½ “ cubes
• 2 TBSP Medium Red Onion, ¼ “ diced
• To taste Sea Salt
• To Taste Cracked Black Pepper
Preparation
Combine ingredients, cover and let sit in refrigerator for 1 ½ - 2 hours.
Serve with crispy Plantain or Corn chips for dipping.

 

CLASSIC SIDECAR WITH A MANGO TWIST

($5 All Day Every Day)

 

 

Ingredients                             Volume                                Garnish

Brandy            - your favorite            2 oz                                       Sugared Rim (wine glass)

Patron Citronge                        .50 oz

Fresh Sour Mix                       2 oz

Mango Syrup/Mango Juice     .50 oz

Lemon wedge                          1 each

Soda Water (top with)


Procedure:

Squeeze 1 lemon wedge and drop in pint glass.  Combine all ingredients in a pint glass and add ice until glass is ¾ full.  Shake very hard and then pour all ingredients (including ice) into a sugar rimmed wine glass.  Top with ice & also with a good splash of soda water.  Don’t forget 2 swizzle straws.

 

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