Ray's Cafe Seafood Margarita

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Book Description

It's a local legend sitting just feet above the waters of Puget Sound on Seattle's Shilshole Bay. The view is outstanding, the Café bustling and audacious, and the restaurant elegant with a down home attitude. Simply put, it’s one of the best cold-water seafood restaurants in the world, and the locals call it Ray’s. With an introduction by international food writer Ken Gouldthorpe, it contains over 100 recipes for preparing and serving Ray’s best cuisine at home, all triple-tested by Executive Chef Charles Ramseyer and the Ray’s staff

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Ray's Boathouse: Seafood Secrets of the Pacific Northwest

Authors: Ken Gouldthorpe, Executive Chef Charles Ramseyer and Staff, Angie Norwood Browne (Photographer)

Date: March 2003

ISBN: 0971908427

Publisher: Documentary Media

Hardcover

ORDER/INFO

Ray's Cafe Seafood Margarita
Recipe from: Ray's Boathouse
by Ken Gouldthorpe, Executive Chef Charles Ramseyer and Staff, Angie Norwood Browne (Photographer)
Cookbook Heaven at Recipelink.com

Makes 2 servings

4 jumbo prawns, cooked and peeled (8-12 per pound)
4 ounces bay shrimp, cooked
2 ounces cooked Dungeness crabmeat
6 segments of lime
6 segments of orange
1/2 cup cubed mango
2 tablespoons chopped cilantro
2 teaspoons fresh lime juice
Kosher salt
Garnish:
2 radicchio leaves
2 curly endive leaves
Crispy corn chips
Cilantro sprigs

Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.

In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice. Season with salt to taste and marinate in refrigerator for 15 minutes.

Line 2 chilled margarita glasses with radicchio and endive. Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.

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