Seafood Ceviche

Ingredients

1 can Crown Prince Natural Lump White Crab Meat, drained well
1 can Crown Prince Natural Whole Boiled Clams in Water, drained well
1 can (5 oz.) Crown Prince Natural Chunk Light Tongol Tuna in Spring Water, drained
3 large Roma tomatoes, seeds removed and diced
½ red onion, diced
½ bunch cilantro, chopped
1 cucumber, seeds removed and diced
1 jalapeno, seeds removed and diced
1 lemon, juiced
1 lime, juiced
1 jar (14 oz.) hearts of palm, sliced
1 avocado, quartered and sliced for garnish
salt and black pepper, to taste

Directions

Combine all ingredients in a bowl and keep chilled until ready to serve.

Serve with tortilla chips.

Serves: 6

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Meet Chef Jan Hill

Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.

My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.

I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.

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