Peruvian Inspired Ceviche | Sysco Foodie
Ingredients Your items have been added. Directions - Steam or boil shrimp and scallops to a temperature of 140 degrees F. Drain and cool with ice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodie.sysco.com.
Ingredients
- 1 Lbs Portico Classic 41/50 Wht P&D Tail Off Shrimp
- 1 Lbs Portico Simply 5-7 Oz Tilapia filet
- 1 Lbs Portico Simply Scallop Pieces
- ½ Lbs Portico Imperial Cleaned and Cooked Spanish Octopus
- 1 Qt Sysco Natural Lime Juice, Pasteurized
- 2 Lbs Imperial Fresh Pico de Gallo Salsa
- 1 Oz (or to taste) D’ALLAS Spice Chile Pwdr Aji Panca
- Salt & Pepper to taste
- 1 Toston cut into 4 triangles
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