Presenting the Shrimp and Scallop Ceviche

So once again my name is Carson, I'm a radio personality and a gourmet cook. Today we have made shrimp and scallop ceviche, a non-traditional approach to it but something you're really going to love.

Now I'm going to show you real quick how I would serve this if I was going to be serving my guests at my house. I've done this a lot. A lot of the times I like to use glassware instead of your traditional bowls when you're eating. I just think it looks better, it’s kind of cool to bring a martini glass with food in it to the table and so what I'm going to do, I'm going to use a nice martini glass, a lot of color. I'm going to take some of ceviche which has been chilling in the refrigerator for a couple of hours. Look at all that color, isn’t that pretty?

This is a big serving of it. And then I'm going to take a couple of these blue corn chips and I'm going to put it right there because you're going to eat the blue corn chip, but also kind of looks cool, there you go, isn’t that pretty? Bring that to the table, your guests are going to be impressed and they're going to love the flavor.


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