Jaclyn Pestka, Wayne Gisslen, Lou Sackett

California Chilled Seafood Medley

Name: California Chilled Seafood Medley
Cuisine: American
Ingredients: to taste Kosher salt; 2 oz (60 g) Shredded romaine hearts; 1½ oz (45 g) Firm-ripe Western avocado, cut in ⅜-in. (1-cm) dice; to taste Fresh lime juice; 1 Tortilla Basket; 1 tsp (5 mL) Chopped cilantro; 6 oz (180 g) Seafood Medley Base; 2 tsp (10 mL) Ketchup; 4 tsp (20 mL) Pure golden olive oil; 1½ fl oz (45 mL) Fresh Tomato Salsa; ¾ oz (22 g) Jícama, cut julienne

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

6 oz (180 g) Seafood Medley Base
1½ fl oz (

Europe
Americas
United States
Fish course
Pescatarian
California
Winter

Method

Procedure

Finishing

Place the seafood medley base, salsa, jícama, ketchup, and olive oil in a work bowl.
Place the avocado on top. Sprinkle the avocado with lime juice and salt.
Gently mix the medley with the seasonings.

Ingredients

Components

Method

Procedure

Finishing

Plating