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    3 Best Seafood Recipes from Around the World

    Summertime and seafood are two things that go hand in hand. After all, there’s nothing quite like sipping a fruity cocktail or an icy beer on a scorching hot day while digging into a plate of big juicy shrimp, a delicate fish fillet or sweet and buttery crab legs. If the summer sun has inspired you to put on a chef’s hat and prepare your own delicious dishes, here are three seafood recipes from around the world you’ve absolutely got to try.

    1. Ceviche

    Start to finish: 40 minutes (10 minutes active)
    Servings: 4

    1 ½ pounds fish or seafood (mahi-mahi, snapper, tuna, sea bass, shrimp, squid, octopus, clams, etc.)
    ¾ cup lime juice
    ¼ cup olive oil
    Large pinch of kosher salt

    Using a sharp knife, dice the fish or seafood into ½ inch pieces. In a large, non-reactive bowl, toss together the fish or seafood, lime juice, olive oil and kosher salt. Place the bowl in the refrigerator and leave to marinate for 30 minutes. Remove the bowl from the refrigerator and adjust seasoning if necessary. Between four plates, evenly divide the ceviche and serve with tortilla chips, popcorn or corn nuts.

    2. Seafood Chowder

    Start to finish: 40 minutes (10 minutes active)
    Servings: 4

    Approximately 1/2 pound bacon
    1 pound celeriac (celery root), peeled and finely chopped
    ½ pound fennel, bulb cored and finely chopped, fronds reserved
    3 garlic cloves, peeled and finely sliced
    2 sprigs thyme
    Pinch cayenne pepper
    1/3 cup dry white wine
    3 cups chicken stock
    10 ounces heavy cream
    18 ounces ling fillets, cut into 1-inch pieces
    14 ounces shrimp, peeled with tails intact, deveined and halved lengthways

    In a large, heavy pan over a medium-high heat, cook the bacon for 8 minutes or until crisp. When cooked, remove the bacon from the pan and set aside. Pour off all but 1 tablespoon of the bacon drippings and into the pan add the celeriac, fennel, garlic, thyme and cayenne pepper. Cook for 4 minutes or until the vegetables are soft.

    Into the pan stir the wine and cook for 2 minutes or until reduced by ¼. Add the stock and cream then bring everything to the boil. When boiling, reduce the heat to medium-low and leave the pan to simmer, partially covered, for 10 minutes or until the vegetables are tender. Add the ling and shrimp and simmer, uncovered, for 5 minutes or until the fish and shrimp are opaque and fully cooked.

    Finely chop the cooked bacon. Divide the chowder evenly amongst 4 bowls and top each bowl with the chopped bacon and fennel fronds before serving.

    3. Moules Marinières

    Start to finish: 25 minutes (15 minutes active)
    Servings: 4

    3 pounds mussels in their shells
    3 tablespoons olive oil
    1 onion, finely chopped
    3 cloves garlic, minced
    1 cup white wine
    ¼ cup finely chopped fresh parsley
    Salt and pepper

    Under cold running water, thoroughly wash the mussels, pulling out and discarding any fibrous beards. Dispose of any mussels with broken shells and leave the rest to dry on kitchen towels. In a large pan over a medium heat, drizzle the olive oil. When hot, add the onions and garlic into the pan and cook for 3 minutes until translucent but not brown.

    Into the pan place the mussels, pour in the wine and bring to a boil. When boiling, place a lid on top of the pan and leave the mussels to steam for 5 minutes, shaking the pot every 1 minute to ensure the mussels cook evenly. Remove the lid from the pot and throw away all mussels which haven’t opened.

    Evenly divide the remaining mussels between 4 serving bowls, reserving the sauce in the pan. Place the pan back on the heat and stir in the parsley, salt and pepper. Taste and adjust the seasonings accordingly. Pour the sauce over the mussels before serving.

    Or Let Us Do the Cooking

    Buying, preparing and cooking seafood at home perfectly is certainly no easy task. But you don’t have to go to the hassle of making your own delectable feast at home. Join us at the Isle of Capri® Boonville for our Seafood Takeover and you’ll be savoring the freshest, most beautifully cooked seafood without having to lift a finger!

    Throughout all July and August, we’ve got amazing seafood specials you won’t want to miss. At the Farmer’s Pick Buffet® every Thursday between 4:30 p.m. and 9 p.m., you can enjoy all-you-can-eat crab legs for just $22.99*. If you’d rather take it up a notch, visit Farraddays’® Bistro anytime Wednesday to Sunday, where you can dine on a gourmet three-course seafood meal for $28.99*. Don’t forget about our seafood-inspired creations which are updated daily and served at the Tradewinds Marketplace®!

    *Disclaimer: Tax and gratuity not included

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