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ALL RECIPES

Ceviche

  • Pair with Chardonnay
Primary Ingredients

 1 pound of medium tiger prawns, peeled and deveined 

1 ripe mango, diced 

2 stalks celery, finely diced 

½ red onion, finely diced 

1 red jalapeno, seeds removed, finely diced 

½ bunch cilantro, finely chopped 

Juice of 5 oranges 

Juice of 3 limes 

Juice of 2 lemons 

2 tablespoons extra virgin olive oil 

3 dashes Tabasco 

Salt and White pepper to taste 

Primary Technique

Cook Shrimp in simmering water for about 30 seconds, remove shrimp from water, and place into ice water until chilled. 

Chop shrimp to the desired size and mix with the rest of the ingredients. Marinate shrimp for at least 2 hours and serve.

seafood
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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