Wednesday, May 2, 2018

Frutti di Mare Marinati #BrunchWeek #Sponsored

 This is a sponsored post written by me on behalf of Cento Fine Foods.
I received complimentary product for the purpose of review and recipe development for #BrunchWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.

Many, many thanks to Terri of Love and Confections for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week. And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter: here.

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Frutti di Mare Marinati

I had initially planned to share a recipe for baby octopus ceviche appetizer, but then I received a lovely package of jarred Italian goodies from one of our event sponsors - Cento - and knew that I wanted to make larger dish featuring the capers, artichoke hearts, and roasted peppers. Che squisito!

Frutti di Mare Marinati is a simple dish of seafood "cooked" by the acid in lemons and tossed with some already prepared veggies. It's so easy, but it requires incredibly fresh ingredients. I usually ask my fish monger which is the best choice for ceviche that day. On the day I made this, he offered me big, beautiful prawns, some scallops, and petrale sole. 


Ingredients
  • 1/2 pound prawns, peeled and sliced in half lengthwise
  • 1/4 pound scallops, thinly sliced
  • 1/4 C petrale sole, cut into 1 to 2" pieces
  • 6 to 8 fresh lemons, juiced (I used Meyer lemons from a tree in my mom's yard) + more for serving
  • 12 ounces quartered, marinated artichoke hearts 
  • 6 ounces marinated roasted red peppers 
  • 2 T capers
  • 2 T sun-dried tomatoes, thinly sliced
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • 2 to 3 T thinly sliced fresh basil leaves
  • 1 to 2 T olive oil
  • kale leaf for garnish, optional


Procedure
Place the raw seafood pieces in a glass dish and cover them with lemon juice. The seafood should be completely covered by juice.

Cover the dish and place it in the refrigerator. Let the seafood marinate or "cook" in the lemon juice for at least 4 hours; I left mine for about 8 hours.


Once the seafood is "cooked" in the juices, drain the lemon juice, but reserve 2 T of the juice. Place the seafood into a large mixing bowl and add in the artichoke hearts, roasted pepper, capers, sun-dried tomatoes, and fresh basil. Add in olive oil and toss to coat. Season to taste with salt and pepper. Serve immediately or return to the refrigerator until ready to serve.


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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

4 comments:

  1. It's pretty amazing how the seafood "cooks!" Sounds delicious!

    ReplyDelete
    Replies
    1. I know! It's my favorite thing about ceviches.

      Delete
  2. I love this dish Cam. YUM.....

    ReplyDelete

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