TULSA - Happy Cinco de Mayo! Co-owner of Los Cabos Mexican Grill and Cantina, Chef Jimmy Blacketer shares his recipe for ceviche.
- 1 pound chopped Tilapia
- 1 pound chopped scallops
- 1 pound chopped shrimp
- 1/2 cup fresh squeezed lime juice
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1/4 cup minced red onion
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
- 1/8 cup minced jalapeño
- 1 tbsp salt
- 1 tbsp white pepper
- 1 tsp minced garlic
Combine fish and all three juices and marinade for 48-72 hours. Once the acid has fully cooked the fish, add remaining ingredients and mix thoroughly. Refrigerate for 12 hours and serve cold with slice of avocado, lime wedge and tortilla chips or crackers.
Stop by Los Cabos Mexican Grill and Cantina today for live music from 3pm to 10pm. They are giving away three free trips for two to Cancun, one per location. Must be 21 or over and present to win. The drawing will be held at 9pm.
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