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Hotel Indigo's Seafood Ceviche

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BATON ROUGE - Chef Brandon Caine and and Francis Grayson from Hotel Indigo returned to 2une In Wednesday for their final appearance as our March Chef of the Month. Chef Caine whipped up some of Hotel Indigo's Seafood Ceviche.


1/2 pound shrimp peeled and deveined
1/4 lbs lump crab meat
1/4 lbs crawfish tails
1 cup red and yellow bell pepper small diced
3 large jalapeños small diced and seeded
I red onion small diced
1 bunch cilantro minced
2 limes
1 lemon
1/4 cup red wine vinegar
Salt and Pepper to taste
I large sweet potato
2 tbps olive oil



1)Rinse the shrimp off and set them to the side.

2)Check the crab meat for shells

3) Rinse crawfish tails

4) Mix the lemon, limes, and vinegar together and pour the mixture on top of the shrimp.

5) Mix well, then place in the refrigerator for 1.5 hours.

6)While the seafood is marinating preset your oven to 375°

7)Rubsweet potato with olive oil and bake in the oven until tender.

8)When finished place in refrigerator to cool off

9)When the shrimp are ready add pepper, onions and cilantro seasoning.

10)To garnish, top with avocado and serve the sweet potato on the side.

2une In during April to see dishes from our April Chef of the Month, Roux Louisiana at Phil Brady's.



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