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LULAV Ceviche

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  LULAV Ceviche
Presented by Robert Henthorn, Executive Chef

Ingredients:

      5-6 oz of Sushi grade tuna, ¼ inch slices

      3 sea scallops

       2 limes, juiced

       ½ cup plum dressing

       ½ bunch cilantro

       salt & pepper

       fried wonton chips

 

Plum dressing:  

    1 cup olive oil

    1 tsp sesame oil

    2 tbsp hoisin sauce

    ½ tbsp soy sauce

    ½ cup rice wine vinegar

    2 garlic cloves

    1 shallot

     2 tbsp honey

     sugar & salt to taste