Recipe for delicious tropical Ceviche.

Ingredients

• 1 cup Fresh lime juice (8-10 limes)
• ¼ cup Pineapple juice, fresh
• 1 Fillet Sea bass (or flounder), diced 1/2”
• ¼ cup Green onion, sliced thin (include white part)
• 2 Tbsp Cilantro, chopped
• ¼ cup Pineapple, diced
• ¼ cup Red bell pepper, diced
• 1 can ROBINSON CRUSOE Pink Clams, drained
• 1 can ROBINSON CRUSOE Whole Clams, drained
• 1 can ROBINSON CRUSOE Mussels, drained
• 1 can ROBINSON CRUSOE Stone Crab, drained
• ½ tsp Cumin seed, toasted ground
• 1 tsp Coriander seed, toasted, ground
• Sea salt, to taste

Directions

1. In a large mixing bowl combine lime juice, pineapple juice, fish, and green onion: refrigerate for 3 hours.
2. Remove from refrigerator, and fold in cilantro, pineapple, bell pepper, clams, mussels, and crab; season with cumin, coriander, and sea salt. Cover and let sit for 1 hour.
3. Place Ceviche mixture in martini glass and garnish with fresh basil leaves, star fruit, lime slices.