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ROUSES.COM
47
Top off this Shrimp & Scallop Mango Ceviche
tonight with
FRESH GOURMET
LAYER ON THE
FLAVOR
FRESH GOURMET
with
&
MANGO CEV I CHE
SHRIMP SCALLOP
SERVES:
6 |
PREP:
25 min |
COOK:
3 hrs
In a large bowl combine onion, jalapeño,
lime juice, orange juice, and salt. In a pot of
simmering water, poach shrimp and scallops
until barely cooked through, about 1 minute.
Drain well in a colander and add to marinade.
Stir in tomato, mango, and avocado. Marinate
mixture in the refrigerator for at least three
hours or overnight. Remove from fridge and
stir in cilantro and parsley. Serve topped with
FRESH GOURMET
®
Tri-Colored
Tortilla Strips
and enjoy immediately.
FRESH GOURMET
®
Tri-Color Tortilla Strips
1/2 purple onion, minced
1 small jalapeño, minced
1/3 cup fresh lime juice
1/3 cup fresh orange juice
1 tsp sea salt
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 ripe red tomato, diced
1 avocado, diced
1 mango, diced
1/2 pound peeled and deveined
medium shrimp
1/2 pound bay scallops,
tough ligament removed
Tasteful Selections
™
Simply Amazing Potatoes
Red, White & Blue Potato Salad
Prep: 15 min. | Cook: 17 min. | Serves: 6
In medium sauce pan bring potatoes and salt to boil; simmer 14 - 17 minutes or until fork tender.
Remove from heat, drain and set aside. In a small bowl, add mayonnaise, vinegar, celery seed,
and cayenne pepper; stir until smooth like dressing. Add onion, celery, apple and parsley to may-
onnaise mixture, tossing to coat. Season with salt and pepper to taste.
When potatoes are cool, fold into mayonnaise mixture. Refrigerate for several hours or until ready to
serve. Can be made a day in advance before serving.
• 24 oz. Tasteful Selections
TM
potatoes
• 1 tsp. salt
• ½ med. white onion, diced
• 3 stalks celery, diced
• 1 c. light mayonnaise
•
1
/
8
c. cider vinegar
• ½ tsp. celery seed
• ¼ tsp. cayenne pepper
• 1 med. apple, diced
• 2 tbsp. fresh parsley, diced
• Salt and pepper, to taste
TastefulSelections.com