Recipe By: Chef Eileen Morris
Serving Size: 8
Yield: 2 pound


1/2 pound shrimp, peeled and cut into 1/2 “pieces
1/2 pound grouper, cut into 1/2” pieces
1/4 cup lime juice, fresh
1/4 cup lemon juice, fresh
2 teaspoons salt, to taste
1/2 teaspoon black pepper, to taste
2 teaspoon hot sauce, to taste
2 teaspoons honey, to taste
4 tablespoons cilantro sprigs, fresh, chopped
1/4 cup onion, chopped
1/4 cup green onions, chopped
1/2 cup sweet red pepper, chopped
1/2 cup olive oil
1 tablespoon jalapino, finely chopped/to taste


Mix all items together and marinade in refrig for at least 1 hour. This is best served the same day.

Foodie Tips: Cutting onions

Cut through just the papery layer of your onion at the root end(part with all the fibers coming out) all the way around root, but DO NOT cut off root. Leaving root intact eliminates the “crying” enzymes from spritzing out of onion. Cut down both sides of the onion just through the papery layer. You will be able to peel away the papery layer now. Cut off 1/4 ” of one side so it will sit flat on cutting board. Starting at the bottom, Slice in 1/4 inch intervals from front back to root, then down from top, then across. you will have a perfectly minced onion, without tears in less than a minute! Also, if you are cutting many onions, refrigerate for 1-2 hours before cutting, this will further eliminate the “crying” spritz.