Pickled Beet Ceviche
It has been a really long week!
We are getting everything together for the SF-Marin Food Bank Brunch, which means I haven’t had a real day off in a few weeks. I am so ready for that day off.
I wanted to do something quick for lunch and stream today, so I used the pickled beets that I had leftover from the Pink Buddha Bowl to make a Pickled Beet and Orange Ceviche!
You guys, not only was it a gorgeous color, it was amazing to eat. It was light enough that I didn’t feel stuffed, but filling enough that I did not snack the rest of the day.
I’m unsure if I will have a post tomorrow. I pulled my back earlier and feel if it does not feel better in the morning that I will not be cooking tomorrow. Sorry in advance!
Pickled Beet and Orange Ceviche
- ½ lb fresh scallops, diced
- ¼ lb fresh tuna, diced
- ¼ cup pickled beet juice
- ¼ cup pickled beets, diced
- 2 lemons, 1 zested, 2 juiced
- 4 oranges, 2 zested, 1 juiced
- 2 tbs diced dill
- ¼ tsp chili flakes
- ½ tbs olive oil
- Salt and Pepper
- Toss all ingredients together and place in fridge for at least 10 minutes to cure
- Taste and adjust seasoning
- Serve with crackers, chips, or on rice or lettuce
Don’t forget we only have a few days left on the SF-Marin Charity Streams, where every little bit of money goes towards the food bank! We are having so much fun (And eating so many crickets) that you guys need to join us!
If you are in San Francisco, join us for the SF-Marin Food Bank Brunch! A gourmet Cajun brunch to raise money for the food bank!