Free Recipe Funk It Up Ceviche
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Funk It Up Ceviche Recipe
1/2 lb Baby scallops
1/4 c Lemon juice
1/4 c Orange juice
1/4 c Julienned prosciutto -; (2
-oz)
1 tb Minced shallots
1/2 c Small-diced cantaloupe
1 tb Chopped fresh mint
2 tb Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 lb Arugula leaves
1 tb Chopped orange zest
Funk It Up Ceviche Preparation
Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and refrigerate for 4 hours, stirring occasionally. Drain the excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper. Toss and adjust the seasonings. Place the arugula on two salad plates and top with the finished product. Garnish with chopped orange zest. This recipe yields 4 appetizer or 2 entree salad servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2181 broadcast 05-20-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-05-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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