A fresh twist on a seafood ceviche
Number of Servings:
16
Ingredients:
1 pound abalone steaks
6 tablespoons fresh lime juice
2 tablespoons safflower oil
1/4 cup green chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1/2 teaspoon sugar
3 drops Tabasco sauce
1 lime, thinly sliced
fresh coriander sprigs
Instructions:
Pound abalone lightly, then slice into thin strips about 1 inch wide
and 1-1/2 inches long. Place in a small glass bowl. Mix together lime
juice, oil, chili sauce, salt, pepper, garlic, sugar, and Tabasco
sauce. Pour this mixture over abalone and mix well. Cover and chill
about 4 hours or overnight. At serving time, spoon into an abalone
shell or scallop shells and garnish with lime and coriander sprigs.
NFI will host its annual Spring Political Conference at the Mandarin Oriental Hotel May 14-17, 2013. Hill meetings will be scheduled for ay 15th and the NFI Board Meeting will be held on May 17th.
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