1. Mix all of the ingredients for the ceviche except for the avocado, hot sauce, and phyllo cups. Cover and place in the fridge at least 2 hours. 2. Warm the phyllo cups as directed on the package.
TAMPA - Learn to make Chef Jeff's pan-seared fish with mustard brown butter. The dish is finished with capers, chives, parsley, and stone crab mustard sauce. This Florida-style twist on classic ...
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