Seafood Ceviche ‘Mixto’ with ‘Salsa of Life’
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Cooking tools:
- Chef's knife
- Cutting board
- Stove
- Pot
- Mixing bowl
- Fine-mesh sieve
- Whisk
- Measuring cup
- Refrigerator
- Spoon
Ingredients
- 12 ounces sea bass fillets
- 12 ounces shrimp, peeled and deveined
- 12 ounces squid, cleaned
- 1/4 Cup fresh lime juice
- 1/4 Cup chopped cilantro
- 1/4 Cup chopped Italian parsley
- 1 Scotch bonnet chile, stemmed, seeded, and minced
- 1 teaspoon Worcestershire sauce
- Tabasco to taste
- Kosher salt to taste
- 1 recipe 'Salsa of Life'
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