Ingredients

  • ¾ oz. grape tomatoes
  • ¼ oz. serrano peppers
  • ¼ oz. fresh cilantro
  • 2 oz. red onion
  • 5 Tbsp. lemon juice
  • 5 Tbsp. lime juice
  • 5 Tbsp. orange juice
  • 1 ¾ oz local redfish (we buy from Red's Best)
  • 1 ¼ oz coconut flakes
  • 1 ¾ oz local kelp slaw
  • 1 ¾ oz dry sea scallops (20 to 30 count)
  • 1 ¾ oz calamari (rings and tentacles)

Directions

1. Coarsely chop the tomatoes, peppers, local kelp slaw, cilantro and onions.

2. Dice redfish into ¼ inch pieces.

3. Cut scallops in half and cut calamari tentacles in thirds.

4. Mix all ingredients in a bowl or pan and marinate in juices for eight hours.

5. Strain juice from marinated product.

6. Place two ounces of seafood mixture on a clean scallop shell and sprinkle with coconut flakes.

7. Enjoy!

Servings: 8   Portion: 2 oz.

Recipe courtesy of the chefs at the University of New Hampshire as part of our Farm to Campus Recipe Series