Crab & Haddock Ceviche

8 servings

Ingredients

1 Package Aquamar Haddock Seafood Tenders, cut into thirds

1 Package Aquamar Salmon Seafood Tenders, cut into thirds

2 ea. Grapefruit, Ruby Red or Pink

½ cup Cucumber, English, quartered, sliced

¼ cup Radish, red, thin sliced

1 ea. Pepper, Jalapeno, small dice

1 ea. Lime, juiced

1 tbsp. Soy Sauce

1 tbsp. Olive Oil

2 tsp. Honey

¼ cup Cilantro, chopped

½ tsp. Salt, sea Tortilla Chips

Cut away peel and pith from grapefruit. Cut along membranes, releasing segments into a medium nonreactive bowl, cut segments in half, and reserve juice in bowl.
Combine all ingredients except filets in large bowl.
In shallow container, line filets on bottom and pour mix over filets. Refrigerate for at least 1 hour, or overnight.
Gently fold all ingredients together until thoroughly mixed.
Serve immediately in chilled Margarita glasses, or small plates with tortilla chips on the side.

Your dish,
your wish!

Some people say freshly brewed coffee is best with Lox & Bagels. Some say wine. I say whatever floats your boat! Just don’t forget the Aquamar…