BOY'S CEVICHE HOLIDAY BOWLS ENJOY DAN:

                  BOY’S CEVICHE HOLIDAY BOWLS by CHEF DAN:

Serves 6             (BOYZ TREY J-BOB, & BRADLEY)

CEVICHE INGREDIENTS:

1-(12 Oz) package sashimi grade tuna

1/2-pound shrimp, peeled & deveined

1/2-pound sea scallops, halved horizontally

1/2-pound squid, cleaned

1/2-pound octopus

Pot of boiling water for blanching

MARINATE:

1/2-cup rice wine vinegar

1/2-cup fresh orange juice

1-tablespoon EACH maple syrup & sesame oil

POKE:

1/2-cup ogo (seaweed)

1-garlic clove, minced

1-thmb-sze fresh ginger, peeled & minced

1-tablespoon EACH crema, soy sauce, lemon juice & mirin

1-teaspoon scallions, EACH maple syrup & sesame oil

4-scallions, bias sliced into 1/2-inch slices

Handful cilantro, chopped.

DIRECTIONS:

1.   Heat a pot water to a boil.

2.   Cut the ahi into small dice.

3.   Remove purple skin on the squad tubs, cut into rings

4.   Cut the octopus into thick slices.

5.   Place squid rings & octopus into the boil water, for 2 minutes.

6.   Remove from pot & place under cold running water, to stop cooking.

7.   Place the ceviche ingredients in the marinate & marinate for1-hour.

8.   Remove from marinate & shake off excess.

9.   Add poke ingredients along with tuna, shrimp, scallop’s squid, & octopus in a bowl.

10  Place in the refrigerator & refrigerate 1-hour or more.

11  Serve with scallions, & cilantro.

ENJOY DAN:                                  FEARLESS AND FREE I AM!!!