Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

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Cold Snap Tropical Seafood Ceviche



COLD SNAP TROPICAL SEAFOOD CEVICHE
Bonefish Grill Copycat Recipe

Ceviche Marinade:
2 tablespoons red pepper, diced fine
2 tablespoons poblano pepper, diced fine
2 tablespoons red onion, diced fine
2/3 cup pineapple,  cut into 1/4 inch cubes
1/2 cup jalapeno, minced fine with seeds
1/3 cup coconut milk, unsweetened and add honey (Use Coco Lopez)
1/3 cup lime juice, fresh squeezed
1/4 cup cilantro, chopped
2 tablespoons mint, chopped
To taste  Tabasco for extra heat if desired

Combine all ingredients in a medium glass bowl. Add par cooked chilled seafood, stir to combine well. Allow to marinate 2-3 hours in refrigerator. Stir every 30 minutes or so.

Seafood:
1 pound fish / shellfish, super fresh seafood
1 teaspoon blackening spice or old bay
2 tablespoons olive oil, extra virgin

Trim seafood to desired size, 1/2 inch chunks work well. Toss seafood with spice and olive oil. Place seasoned seafood on tray spread out. Broil 30 seconds to a minute to par cook. Stir once or twice during cooking. Transfer par cooked seafood to a different dish. Cook in refrigerator



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