Grilled flatbreads 🍕 @citarellagourmetmarket

Summer grilling 😍 @citarellagourmetmarket

Coconut Lime Snapper Ceviche is the most refreshing and bright dish to enjoy all summer long. I picked up this delicious snapper from @citarellagourmetmarket which is a perfect fish to use in this recipe. Full recipe below! Ingredients: 1 pound Snapper, skin removed and diced 1 cup Lime Juice 1 TB Lime Zest 1 cup Coconut Milk 1 Jalapeño, thinly sliced 1 Mango, diced 1/4 cup Cilantro, leaves picked 1/4 cup Red Onion, thinly sliced 1 Avocado, diced 2 Plantains, peeled and sliced cut into thin strips lengthwise about 1/8 inch thick 2 cups Vegetable Oil, for frying Kosher Salt Instructions: Combine lime juice, coconut milk, sea bass, like zest and red onion in a bowl. Make sure all of the fish is covered by the liquid. Cover with plastic wrap and marinate in the fridge for an hour. While the fish marinates, heat vegetable oil in a large pot to 350F. Fry the plantains in batches until golden and crisp. Remove plantains from oil and place on paper towel lined plate to drain excess oil and season with salt. After a hour, season snapper with salt to taste. Plate ceviche, discarding most of the marinating liquid and garnish mango, avocado, jalapeno and cilantro. Serve with plantain chips.

✨GIVEAWAY✨ I’m teaming up with @citarellagourmetmarket to celebrate Memorial Day Weekend by grilling up these Chili Herb Garlic Butter Lobster Tails AND by giving away a $150 gift card to Citarella. Full recipe is and giveaway details are below! To Enter:⁠ • Follow @citarellagourmetmarket & @diningbykelly (yes, we check 😉)⁠ • Like this post. • Tag 2 friends in the comments • Reshare the video using TikTok's repost feature for an additional entry! ⁠The giveaway contest closes at 11:59 pm EST 5/24/23 (US entries only) the winners will be contacted via DM. No purchase necessary to enter. This giveaway is in no way affiliated with TikTok. Recipe: 4 Lobster Tails, split in half lengthwise Kosher Salt Vegetable Oil 1 stick Butter Dash of Paprika 1 Lemon, zested and juiced (juice for later) 5 cloves Garlic, minced 2 TB Parsley 2 TB Chives 1-2 TB Jarred Chopped Calabrian Chilis (more if you want it spicier) Instructions: To make the garlic herb chili butter, melt butter in a small pot over medium low heat. Add in lemon zest, garlic, paprika, herbs and chilis and simmer for about 5 minutes. Turn off the heat and set aside. This can we made a couple days ahead, cooled and stored in the fridge. Bring a grill to medium high heat. Brush lobster tails lightly with oil so they don’t stick to the grill and season with kosher salt. Place tails meat side down on the hottest part of the grill and cover for about 2-3 minutes. Uncover the grill, flip and move the lobster tails to the cooler side of the grill and begin basting them in the butter. Let them grill for about 5-6 minutes until they have curled slightly, the tails have turned red and the meat is opaque. Remove from the grill and finish with more butter and lemon juice. #citarellagourmetmarket

https://diningbykelly.com/carnitas-tacos-with-pineapple-salsa/