Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Robert’s Summer Ceviche

Ingredients

2 pounds Large Shrimp, peeled, deveined
1/2 pounds Red Snapper filets, cut into 1/2-inch cubes
1/2 cup Freshly squeezed lime juice
1/4  cup Freshly squeezed lemon juice
1/3 cup Freshly squeezed orange juice
3 Roma tomatoes, diced
1/2 Red Onion, small dice
1/4 cup Cucumber, diced
1/2 cup Green olives, diced, drained
1 Jalapeño pepper, seeded, ribbed, small dice
1/2 cup Cilantro, chopped fine
1 Tbsp Extra Virgin Olive Oil

Instructions

Salt and pepper to taste

Avocado for garnish

In a large bowl, carefully toss the shrimp and fish with the citrus. Place in the refrigerator for one hour until the seafood is opaque.

In a separate bowl, mix the tomato, onion, cucumber, green olives jalepeno, and cilantro.

Add the seafood to the vegetable mixture, season with salt and pepper, and serve immediately garnished with fresh avocado.

Serve with tortilla chips or crusty bread.

Serves four as an entrée or six as an appetizer.

Recent Recipes

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more