5 pieces tiger prawns, peeled and deveined
5 pieces cubed tuna
1 piece green-yellow bell pepper
2 large pieces tomato
1 large piece onion
2 pieces orange
5 pieces calamansi
2 tablepsoon butter
1/4 cup olive oil
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1 pack 6 grams AJI-SHIO Seasoning Mix wirh Pepper
Romaine and lola rosa lettuce
1. Marinade shrimp and tuna with orange, dayap, calamansi juice, AJI-SHIO Seasoning Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper and chili flakes.
2. Skewer the marinated seafood and vegetables on bamboo sticks.
3. Grill the kebabs and paste with butter and olive oil.
4. Serve with salad green on the side.