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by CANAL Executive Chef, Justin Beckett

Serves 4
1 hour for preparation, 10 minutes for assembly

Ceviche

• 1/2 C Shrimp cleaned
• 1/4 C Bay scallops
• 1/4 LB Basa (or other mild white fish) diced in 1/2 inch
• 1/2 C Fresh squeezed lime juice
• 1/4 BUNCH green onions sliced
• 3 T Red onions minced
• 1 T Cilantro chopped
• 1 EA Roma tomatoes diced
• 1/4 C Jicima diced
• 1/2 EA Avocado diced
• 2 C Gazpacho
• Salt
• Black pepper

Gazpacho

• 12 OZ V-8 or tomato juice
• 1/4 EA English cucumber chopped
• 1 EA Anihiem chili pepper (seedless) chopped
• 1 EA Garlic glove chopped
• 1 T Cilantro chopped
• 2 T Mint chopped
• 3 T Fresh squeezed lime juice
  
• TO TASTE salt
  
• TO TASTE pepper ground

Instructions

For the ceviche:

1. Place all the seafood and fish in a bowl with the lime juice
2. Sprinkle salt and black pepper over the seafood and stir
3. Stir the seafood every five minutes to keep the product coated with lime juice and salt
4. Once the seafood has turned opaque (about 30 minutes) strain out the excess lime juice
5. Add all the vegetables except for the avocado
6. Let sit for another 20 to 30 minutes in the refrigerator, stirring often

For the gazpacho:

1. Combine all products into a blender and puree till smooth
2. Taste and season with salt and pepper
   

To assemble:

1. Use a large martini glass for this presentation
2. Pour gazpacho into the glass till it is a 1/4 full
3. Mound the ceviche into the center of the glass to build an "island" in the center of the gazpacho
4. Garnish with diced avocado and a cilantro leaf
5. Serve chilled