CEVICHE

Ingredients:

2 lbs. fresh Louisiana fish such as Snapper or Tuna
2 lbs. Louisiana shrimp
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 medium red onion
1 tsp. garlic
1/2 bunch cilantro
3 shallots
2 Jalapeno peppers
2 medium tomatoes
lime juice from 7 limes
2 tsp. olive oil

Chef: Horst Pfeifer, Bella Luna

Place shrimp in boiling saltwater for 15 seconds, then ice down. Combine shrimp with other fish. Cut fish into 1/4 inch pieces. Place in bowl over ice. Chop red, green and yellow pepper and red onion. Smash garlic very fine. Chop cilantro, shallots and jalapeno. Mix all ingredients together and pour lime juice and olive oil over top. Season with salt and pepper. Let sit 2 hours, mixing every half-hour. Season again right before serving. Serve with guacamole and corn tortilla chips.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.