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Bay Gourmet Catering

Stress-Free Entertaining
  • Home
  • About
  • Gourmet To-Go
  • Menus
  • Photos
  • Blog + Recipes
  • Contact Us

 

Bay Gourmet Blog

Welcome to Bay Gourmet's official blog, where you'll find a timeline of our latest events, media appearances, and a fantastic resource where you can create some of our favorite recipes. Experience something beyond mainstream with Bay Gourmet Catering. Our spectacular food, dazzling presentation, and consistent creativity makes us stand out from the crowd of ordinary caterers.


  • asian
    • Feb 1, 2015 Apricot Ginger Chicken Salad Recipe
  • beef
    • Feb 1, 2015 Slow Cooked Beef Brisket with Tomatoes, Vidalia Onions and Rosemary
  • brunch
    • Aug 7, 2015 Eggs Benedict Recipe for New Orleans Style Jazz Brunch
  • chicken
    • Feb 1, 2015 Apricot Ginger Chicken Salad Recipe
  • cream cheese
    • Feb 1, 2015 Bacon wrapped Duck with Cream Cheese and Jalapeno
  • duck
    • Feb 1, 2015 Bacon wrapped Duck with Cream Cheese and Jalapeno
  • eggs benedict
    • Aug 7, 2015 Eggs Benedict Recipe for New Orleans Style Jazz Brunch
  • jalepeno
    • Feb 1, 2015 Bacon wrapped Duck with Cream Cheese and Jalapeno
  • main dish
    • Feb 1, 2015 Slow Cooked Beef Brisket with Tomatoes, Vidalia Onions and Rosemary
  • new orleans style
    • Aug 7, 2015 Eggs Benedict Recipe for New Orleans Style Jazz Brunch
  • salads
    • Feb 18, 2015 Cold Artichoke and Roasted Red Pepper Orzo Salad
    • Feb 1, 2015 Apricot Ginger Chicken Salad Recipe
  • savory
    • Feb 1, 2015 Tomato Pie
  • tomato pie
    • Feb 1, 2015 Tomato Pie
  • vegetarian
    • Feb 18, 2015 Cold Artichoke and Roasted Red Pepper Orzo Salad

Tuna Ceviche with Spicy Baked Wonton Chips

February 16, 2015

1 small fresh jalapeno or jarred jalapenos
juice of one lime
2 tsp sesame oil
1 tbs Soy sauce
1/4 cup diced red onion
1 avocado, diced
1 pound of fresh tuna-diced
black pepper to taste

Wonton Chips
wonton wrappers-found in producer section of grocery store
spray baking oil
cajun spice

Mix all ingredients for the Ceviche and refrigerate for at least one hour. Preheat oven to 350 degrees. Slice wonton wrappers in half and place on baking sheet. Spray with cooking oil and bake in oven for 5-10 minutes or until slightly browned. Sprinkle with Cajun seasoning and serve with Ceviche.

← Cold Artichoke and Roasted Red Pepper Orzo SaladPanko Crusted Chilean Sea Bass with Meyer Lemon Buerre Blanc →
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baygourmetcatering@gmail.com
phone: (251) 450-9051