Recipe: Bloody Mary Seafood Ceviche & Watermelon Jalapeño Sparkling Lemonade

In honor of the upcoming Pacific Food and Wine Classic in Newport Beach, Lighthouse Bayview Cafe Executive Chef Ryan Sumner joined us on Good Day LA and shared two delicious recipes:

Bloody Mary Seafood Ceviche

2oz bay scallops
2oz fresh white fish, diced
2oz shrimp, diced
(Cover diced seafood with lime juice and let cure for an hour, then strain)
4oz pico de Gallo
(8oz diced tomatoes, 2oz chopped cilantro, 2oz diced red onion, .5oz minced jalapeño, 2oz lime juice, salt and pepper to taste)
4oz Bloody Mary mix
1oz diced avocado
Cilantro sprigs and lime wedge for garnish
Tortilla chips tossed with smoked paprika and salt

In a mixing bowl, combine cured seafood and pico de Gallo.
Toss to combine.
Place in dish and top off with Bloody Mary mix.
Garnish with diced avocado on top as well as cilantro sprigs and a lime wedge.
Serve tortilla chips on side.

Watermelon Jalapeño Sparkling Lemonade

2oz watermelon juice
2oz jalapeño mint simple syrup
4oz sparkling lemonade

Fill glass with ice and pour liquids over the top.
Garnish with watermelon wedge, mint sprig, jalapeño slices

As mentioned on the show:

Pacific Wine and Food Classic


Instagram: @PacificWineandFoodClassic


Tackle Box


Instagram: @TackleboxOC

Twitter: @TackleboxOC

Lighthouse Bayview Cafe


Instagram: @LighthouseCafeNB

Twitter: @LighthouseNB

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