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Fresh News From the Coast!
7.27.18
Scroll down to bottom of our newsletter for our latest coupon!

If it's too hot to cook, don't. If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. Scroll down for a fast, simple and delicious aguachile recipe you can try tonight!

Happy Summer from all of us a Motts Channel Seafood.

 

 
Red Drum

Sheepshead

Swordfish
In this variation for aguachile, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila). 

Scallops Note: Many grocery store bought scallops are treated with a chemical to help them retain moisture before being sold. When buying scallops, look for never-frozen "dry" scallops that are sold as-is from the ocean. That's all you will find here at Motts Channel Seafood!
Recipe credit: Daniel Gritzer as published by seriouseats.com 
Photo credit: Vicky Wasik 


Serves 4 to 6 as a snack or appetizer

Ingredients:
  • 1 pound very fresh dry-packed Motts Channel Seafood sea scallops, sliced horizontally into 1/4 inch thick rounds
  • Sea or kosher salt
  • 2 medium jalapeño peppers, stemmed and seeded and roughly chopped (about 3 tablespoons)
  • 3 tablespoons water
  • 1/4 cup diced seeded cucumber plus 3/4 cup seeded and thinly sliced cucumber half-moons, divided
  • 4 tablespoons fresh juice from 4 limes
  • 1/4 cup loosely packed cilantro leaves and tender stems, roughly chopped
  • Freshly ground black pepper
  • 1/2 cup thinly sliced red onion
  • Tostadas and avocado, for serving
Instructions:
  1. Arrange scallops in an even layer on a large plate and sprinkle all over with salt. Cover with plastic and refrigerate for at least 1 hour and up to 2 hours.
  2. Meanwhile, blend jalapeños with water in a blender or with an immersion blender until thoroughly blended. Add diced cucumber and blend until pureed. Add lime juice and cilantro and blend until cilantro is finely chopped. Season with salt and pepper.
  3. In a mixing bowl, toss scallops with jalapeño-lime marinade, onion, and remaining cucumber half-moons. Season once more with salt and pepper and serve right away with tostadas and avocado.
More Local Goodness!

2017 North Carolina Specialty Foods Association – Best Condiment & Overall Grand Champion!

Avast Ye! Wildly delicious, sweet and tangy with a kiss of honey Cape Fear Pirate Candy's Honey Kissed Candied Banana Peppers go great on just about anything. Now available here at Motts Channel Seafood Pantry.

Could you be our next winner? Drop your business card in our fishbowl at the Motts Channel Seafood counter!

Wilmington Sharks Baseball Doubleheader

Saturday, July 28, at 6:05 PM

The Wilmington Sharks hit the diamond against Holly Springs in Coastal Plain League games at Buck Hardee Field. Kids under 4 get in free. Gates open one hour prior to game time.  Click here for more info.
Love our seafood? Please take a minute and vote for Motts Channel Seafood - Best Seafood Market. Click on the image below to vote. THANK YOU!
Congratulations to our three 2017-2018 Scholarship Recipients.
Read our recent news release by clicking here.
SAVE THE DATES FOR OUR THIRD ANNUAL TOURNAMENT 
SEPTEMBER 20-22 2018
8:00 a.m. - 7:00 p.m.
Seven Days a Week!
 On sale now for only $6.99 a bottle.
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