Jul 14 2026
Restaurants›Cafe Americano›Seafood Feast Recipe

Seafood Feast Recipe

Inspired by Cafe Americano
Time1h 30m
Serves4

Stacked with tropical ceviche, seared Florida lobster tail, whole fried Florida snapper, grilled Madagascar shrimp, clarified butter and Cajun remoulade.

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Ingredients

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Tropical Ceviche

Seared Florida Lobster Tail

Whole Fried Florida Snapper

Grilled Madagascar Shrimp

Clarified Butter

Cajun Remoulade

Method

Tropical Ceviche

  1. 1

    Prepare the Ceviche

    In a bowl, combine the diced Florida snapper fillets and lime juice. Let it marinate for at least 30 minutes until the fish is opaque. Add the red onion, cucumber, tomato, jalapeño, cilantro, and salt. Mix well and refrigerate until ready to serve.

Seared Florida Lobster Tail

  1. 2

    Cook the Lobster

    Preheat a skillet over medium heat. Cut the lobster tails in half lengthwise. Drizzle with olive oil, and season with garlic, salt, and pepper. Sear the lobster tails for about 5-7 minutes or until cooked through. Remove from heat and set aside.

Whole Fried Florida Snapper

  1. 3

    Fry the Snapper

    Heat oil in a deep fryer or large pot to 350°F (175°C). Season whole snapper with salt and pepper, then dredge in flour. Carefully place the fish in the hot oil and fry for about 8-10 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Grilled Madagascar Shrimp

  1. 4

    Grill the Shrimp

    In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper. Preheat the grill to medium-high heat. Grill the shrimp for about 2-3 minutes per side or until pink and opaque.

Clarified Butter

  1. 5

    Clarify the Butter

    Melt the butter in a saucepan over low heat. Skim off the foam that rises to the top. Pour the clear butter into a container, discarding the milk solids at the bottom.

Cajun Remoulade

  1. 6

    Make the Remoulade

    In a bowl, combine mayonnaise, Dijon mustard, hot sauce, minced garlic, paprika, cayenne pepper, and green onion. Mix well and refrigerate until ready to serve.

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