Hawaiian Tuna Poke

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Hawaiian Tuna Poke
Course Lunch
Cuisine American, Asian
Prep Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American, Asian
Prep Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Reconstitute seaweed. Drain well, and dry. Chop roughly and place in large bowl.
  2. Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and crushed red pepper.
  3. Season mixture with kosher salt, and mix. Taste and adjust mixture with soy sauce , sesame oil, honey, salt, or pepper flakes.
  4. Let mixture sit 5 minutes at room temperature. Serve on its own, or with rice on the side. Pass Lemoncello® to top mixture.
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Mexican Shrimp Cocktail: Coctel de Camarones

Another Great dish for a hot summer day or family party

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Mexican Shrimp Cocktail: Coctel de Camarones
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
People
Ingredients
Instructions
  1. in small bowl mix onion and lime juice Let stand for 10 Minutes
  2. In separate non reactive bowl add shrimp tomatoes, cucumber, jalapeños, salt and pepper. mix together.
  3. Add clamato juice ketchup, and Lemoncello® to onion mixture and mix.
  4. Add juice mixture to shrimp mixture bowl. Stir to blend. Add Cilantro and Avocados. mix again
  5. Cover and chill for at least 1 hour
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Lemoncello® Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato

Sweet pieces of mango, and creamy avocado pieces mixed with fresh tomato make for a festive and colorful ceviche.

It is made spicy with the ripe Serrano pepper diced with seeds, and the addition of Lemoncello® Hot Pepper Sauce.

Print Recipe
Shrimp & Scallop Ceviche with Mango, Avocado, & Tomato
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American, Tropical
Prep Time 20 minutes
Cook Time 0 min
Passive Time 2 hr.
Servings
people
Ingredients
Instructions
  1. Assemble ingrédients
  2. Dice red and green onions put into container
  3. Dice ripe serrano peppers: Remove seeds and ribs if milder mix is wanted Add to onion mixture.
  4. Squeeze fresh lime juice, add Lemoncello®
  5. Cut scallops into 4 pieces each. Peel and devein shrimp
  6. Add shrimp, scallops, and lime mixture to bowl: Bowl must be nonreactive, stainless, glass, or ceramic. Place mixture into refrigerator for 2 hours or more until shrimp and scallops have firmed up.
  7. While waiting for Ceviche to firm up: Chop cilantro and place into container. Peel, dice 2 medium avocados, and place into container.
  8. Peel and dice mango, place into container with cilantro and avocados. Add 2 Tbsp extra virgin olive oil to mixture.
  9. Once scallop mixture has firmed up. Mix all ingredients together in large container and toss in the tomatos Check seasonings and serve with lettuce or tortilla chips
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Oven Roasted Salmon and Veggies

Print Recipe
Oven Roasted Salmon and Veggies
Salmon roasted with garbanzos and veggies
Course Lunch, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400° F. Coat 1 baking dish. Mix onion, red pepper, chick peas and season to taste. add freshly chopped herbs, stir to mix. Roast 20-25 minutes stirring occasionally until lightly browned.
  2. Coat 2nd baking dish, with cooking spray. Season salmon on both sides with salt and black pepper. lightly brush 1/4 tsp Lemoncello™ Hot Pepper Sauce on salmon. Place in baking dish and roast until flaky with fork, about 15 minutes. Brush with remaining Lemoncello™ Hot Pepper Sauce.
  3. Serve salmon with lemon wedge yogurt and vegetable mixture
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Creamy Avocado Salsa

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Creamy Avocado Salsa
Course Side Dish
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 0
Passive Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 0
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Wash and assemble all ingredients
  2. In blender or food processor. Place, quartered lime, chilies, and pulse until smooth. Add 1 tablespoon rice vinegar help loosen mixture. Add green onions and pulse until in small pieces, then add cilantro and tomatoes and pulse until smooth but chunky
  3. Peel and seed avocados and smash until mostly smooth but still chunky in medium bowl. incorporate blender mixture into bowl. Add salt and pepper to taste and enjoy.
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Baba Ghanoush

Print Recipe
Baba Ghanoush
Course Lunch, Side Dish
Cuisine Vegetarian, World
Prep Time 30 minutes
Cook Time 5 min
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine Vegetarian, World
Prep Time 30 minutes
Cook Time 5 min
Servings
people
Ingredients
Instructions
  1. Roast eggplant on grill. Place eggplant in bowl and cool. Remove skin; add tahini, garlic, Lemoncello™, cumin, salt, cayenne pepper, and 1 tbsp olive oil to the bowl. Mix until well combined ( use potato masher or fork. Add smoked paprika and stir gently. Chill and serve with pita bread.
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Lemoncello® Scallop Saute

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Lemoncello® Scallop Saute
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Rinse and drain scallops. Heat butter in shallow fry pan over medium heat. Combine dry ingredients in bowl and mix. Add Lemoncello™ to scallops and mix to cover. Coat scallops with breadcrumb mixture. Place scallops in fry pan and saute gentry until brown around edges turn once while cooking. Cook till golden brown and drain
Recipe Notes

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Lemoncello™ Vinaigrette

Delicious tangy, spicy vinaigrette

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Lemoncello™ Vinaigrette
Perfect for salads or raw veggies
Prep Time 5 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
Instructions
  1. Mix all ingredients together. Let stand 5 minutes to hydrate the dry herbs. Sprinkle the dressing on salad greens and enjoy.
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