Please reload

Recent Posts

How to Help Protect Your Eyes and Ears This Summer

July 19, 2019

1/10
Please reload

Featured Posts

Cru-sing for a Refreshing Summer Meal?

 

We recently had the good fortune to be joined in the studio by Chef Marlon Alexander of Cru, a specialty seafood and cocktail bar located in the new  Pythian Market in downtown New Orleans.

 

Chef Marlon prepared a variety of dishes from their new EatFitNOLA menu, including a delightful Lobster Ceviche (see recipe below), a delicious Tuna Tartare and a tasty Smoked Trout Dip. Along with our Host, Leslie Snadowsky, EatFitNOLA Ambassador, Emily Eickhoff, was also on hand to discuss the nutritional value of the items, while Chef Marlon worked his magic. 

 

Feel free to try the Lobster Ceviche at home, but better yet, visit Cru and make sure you say "hi" to Chef Marlon, Aaron and the entire crew at Cru!

 

 

Cru's Lobster Ceviche                            

 

Ingredients:

1 1/2 lb lobster tail meat (small dice)                

1 cup lime juice

½ avocado (for the avocado mousse)

1 small shallot (small dice)

1/4 cup cantaloupe (puree)
1 bunch cilantro (fine chopped)
1 tsp agave (optional)
Salt, to taste

 

1) In small bowl mix lobster meat, shallots, cilantro, lime juice, and salt/pepper to taste.

2) Puree half of a cantaloupe with agave, pinch of salt/pepper, and a touch of lime juice.

3) In a separate bowl, mash avocado with lime juice, cilantro, and a pinch of salt and pepper.

4) In a ring mold- layer, avocado mousse, top with lobster mix.

5) Add melon puree to plate before removing mold.

6) Remove mold and enjoy!

 

Click here to see Chef Marlon prepare this dish.

 

 

 

Location:

Cru | Raw & Bubble Bar

234 Loyola Avenue
New Orleans, Louisiana 70112

(504) 266-2856

Please reload

Follow Us
Please reload

Search By Tags
Please reload