July 2016 Volumn 17 Issue 193 - Page 58

chefphilfarris@aol.com Snapper Ceviche & Five Layer Greek Dip Summer is really here and it’s way too hot to cook!!! I’ve got two easy appetizer recipes that will help you keep your cool. I was lucky enough to score some fresh caught red snapper from Luke Schlumbrecht. After eating some sashimi style, I made ceviche with the rest. The layered Greek dip is simple to make and the flavors all blend together well. Simple plain wafers are best with the ceviche or eat right out of the bowl. Pita chips are really best with the Greek dip. Ceviche Ingredients: 1 1 1 ¼ 1 ¼ pound fresh red snapper filet, small/medium dice cup red onion, small dice bunch shallots, green tops only, small dice cup green bell pepper, small dice cup Creole tomato, small dice cup cilantro, small dice Juice of 2 limes Salt and pepper, to taste Combine all ingredients in a metal bowl, stirring well. Marinate in refrigerator for 3 hours minimum. Stir about every hour. Adjust with salt and pepper. This is great in an avocado or as a stuffing in a ripe Creole tomato. Greek Dip Ingredients: 1 ½ ½ ½ ½ ½ cup plain hummus cup Kalamata olives, minced cup tomato, small dice cup onion, small dice (optional) cup cucumber, peeled, seeded; small dice cup crumbled Feta cheese Cavender’s Greek seasoning Fresh dill, chopped July 2016 www.marshandbayou.com First, spread the hummus on the bottom of a plate. Layer the rest of the ingredients on top of the hummus in any order. Sprinkle with a little Cavender’s Greek seasoning and fresh dill. Refrigerate covered with saran wrap. Will keep for several days. Eat today, diet tomorrow! You can reach me at ChefPhilFarris@aol.com for comments or questions.