Recipes // Main Dish Seafood // Olive Oil Ceviche

Olive Oil Ceviche

  • 2 large carrots, diced (about 1 cup)
  • 1 large onion, diced (about 1 cup)
  • 3 cups shredded or diced cooked turkey
  • 4 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup Swanson Chicken Stock
  • 1/3 cup ketchup
  • 1/2 tsp. soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 8 Pepperidge Farm Classic Hamburger Buns, toasted
  1. For the Fluke, combine coconut milk with orange juice, cucumber and salt and pour over fish to marinade.
  2. For the Tuna, combine soy sauce, tamarind paste, 1/2 cup lime juice, jalapeno, and cilantro and pour over fish to marinade.
  3. For the Sardines, heat a saute pan on medium high heat; add 2 Tbsp. Chilean Extra Virgin Olive Oil, shallots and garlic followed by the sardine fillets. Cook the sardines very briefly and finish with 1/4 cup lime juice.
  4. To plate, place three separate small 2 oz. portions of the different marinated fish across the plate.
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