Last call at Savor the Avenue - and Caffe Luna Rosa's Ceviche Recipe if You Miss Out

Last call at Savor the Avenue - and Caffe Luna Rosa's Ceviche Recipe if You Miss Out

There are a few seats left - but very few - at tonight's Savor the Avenue event in Delray Beach. A few like Bluefish (561-330-3474) or Café de France (561-455-2140) have extra tables that aren't attached to the big one, but still offer the same dinner. You might squeeze in.

You'll sit with strangers at Delray's longest dining table, set along the Avenue, catered by numerous restaurants along the street. Read about it in various posts already written here.

Can't make it? Chef Ernie DeBlasi of Caffe Luna Rosa is serving this ceviche. So make it at home - and set up a table outside and invite a bunch of strangers to eat it with you.

Caffe Luna Rosa's Florida Yellowtail Ceviche

1 pound very fresh skinless yellowtail snapper fillets, cut into 3/8-inch dice

 1/2 cup fresh lime juice

 1/2 cup fresh lemon juice

 1 jalapeño, seeded and minced

 1/2 cup finely diced red bell peppers

 1/2 cup finely diced celery (hearts only)

 1/4 cup finely diced small red onion

 1 minced small garlic clove

 Pinch of ground cumin

 Salt

 1/2 tablespoon minced cilantro

 1/2 tablespoon minced globe basil

 1 tablespoon extra-virgin olive oil

 In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red bell peppers, celery, red onion, garlic, cumin, and season with salt.

 Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro, basil and extra-virgin olive oil and serve.

Chef says: This can be served in a Martini or Margarita glass. I prefer serving it in a wonton chip.

Recipe courtesy Chef Ernesto DeBlasi, Caffe Luna Rosa.


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