For our March show, we were honored to have Chef Jack Martinez of Lucy's Retired Surfers Bar & Restaurant in the Warehouse District. Chef Jack wowed us with one of their Eat Fit NOLA favorites--Skinny Ceviche. The delicious blend of fresh local fish in a citrus marinade mixed with shrimp, avocado, red onions, cilantro, poblano, and red bell peppers, served with a side of red and green bell pepper chips, was pleasing to both the eye and palate.
Chef Jack also made a beautiful and tasty Aztec Shrimp Salad and an outstanding Guacamole that you must oder the next time you're hanging out at Lucy's. Chef Jack also shared the exciting news that Lucy's is continuing its international expansion and will soon be opening in Aruba! (OK, now you can start packing your bags!) If you're not ready to hop on a flight just yet, you can always visit Lucy's in the Warehouse District of New Orleans and check out these and all the delicious items on their extensive menu. For the foodies out there, try your hand at this Skinny Ceviche. You'll love it!
Description: Quantity: Recipe Unit:
Tomatoes 5/6 2 1 Cup
SALT Kosher 1 1 Tbsp
PEPPERS Red Bell 8 Weight oz
PEPPERS Poblano 1 Each
PEPPERS Jalapeno 2 Each
ONIONS Red Jumbo 1 Each
OIL Olive Blend 4 Vol oz
LIMES 1 1 Cup
LEMONS 165 8 Each
HERB Cilantro 1 Each
fresh fish 1.5 lb
AVOCADO 48 0.25 Each
CITRUS cured Ceviche 4 Weight oz
Red & Grn Bell Pepper Chips 4 Weight oz
SHRIMP 40/50 2 Weight oz
Dice fish into small cubes and marinate with lemon and lime juice. Fine dice peppers, onions, and cilantro and add to the fish marinate.
Boil shrimp with crab boil, bay leaf, and lemon. Let shrimp boil for 1 minute while stirring.
Turn off and let sit for 5 minutes
Allow shrimp to cool
Add shrimp to fish mixture and season with salt and white pepper.
Aztec Shrimp Salad