Ceveche

Serves 4

16oz Scallops – split in half then cubed
16oz Tuna ( yellow fin tuna ) - cube into ¼ in cubes
16oz squid ( heads and tentacles though the tentacles can be skipped )
diced into julienne slices for the head and a small dice for tentacles
finely dice green onion ( 1 bunch )
Julienne 2 thai peppers de seeded
2 finely julienned cucumber
¼ quarter cup lime cuice fresh
¼ cup orange juice
Tbl spoon Siracha
Tbl spoon Fish Sauce
4Tbl spoons Toasted Sesame seeds

Add siracha, orange juice, lime juice and fish sauce to bowl wisk together. Season with Pepper and Salt to taste; set aside. Prep all the sea food making sure to remove the hard section in the squid head. Set the seafood into the citrus mixture, and set aside in fridge. Now prep the veg, remove the fish mixture toss with sesame seeds and set aside for 4-6 hours.

Total
Cal-1349 Fat 14 Carb- 37 Protein- 240

per serving
Cal 337.25 Fat 3.5 Carb- 9.25 Protein- 60

Rough numbers mind you but its tasty fairly easy to make and make the night before, let it sit to the following night and is golden so… Hope you enjoy And yes frozen versions of the fish squid and scollops can be used.