2010 Taste of Edina: CRAVE's Ceviche Mix

8:40 AM, May 13, 2010   |    comments
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GOLDEN VALLEY, Minn.--  The 2010 Taste of Edina is Thursday, May 13, at Centennial Lakes.  The event is from 4:30-7:30pm.  The cost is $30. 

The Taste of Edina: Food, Wine & Community will showcase some of Edina's tastiest restaurants, including:

  • Big Bowl 
  • CRAVE 
  • D'Amico & Sons 
  • Eden Avenue Grill 
  • Raku 
  • Salut Bar Americain 
  • The Good Earth 
  • and more.

This morning Edina Chamber of Commerce's Arrie Larsen Manti and Chef Eli Wollenzien from CRAVE joined us with the details.  Eli also shared his recipe for Ceviche Mix.

For more information about the Taste of Edina, call 952-806-9060 or go to www.edinachamber.com.

Ceviche Mix
YIELD: 2 Quarts

Ceviche Marinade:
Lime juice .5 Cup
Lemon juice .5 Cup
Honey 1 Tablespoon
Serrano peppers, minced 1 Each
Cilantro, chopped ¼ Bunch
Siracha 1 Oz

Ceviche Mix:
81/120 count Bay scallops 1.25 lb
Shrimp (diced large) 1.5 lb
Red Bell peppers (small dice) 1 Cup
Green Bell peppers (small dice) 1 Cup
English Cucumbers (small dice) 1.5 Cup
Red onion (small dice) 1 Cup
Cherry peppers (small dice) 1 Each
Cilantro (chopped) ¼ Bunch
Cherry toms (quartered) 1 Cup
Avocado (large diced) ¼ Each 

1. Mix together all marinade ingredients. Place raw shrimp and scallops in marinade and cover, refrigerate.

2. Let shrimp and scallops sit in marinade for approximately two hours, or until they have cooked through.

3. Mix peppers, onions, cucumbers, cherry peppers, cherry toms, and cilantro. Add marinade and seafood.

4. Let stand for 30 minutes before serving.

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