Episode 503

Treasure Diving

Show Description: Chad Crawford catches gold fever and heads to the Treasure Coast where he dives into the rich waters of Sebastian Inlet. Expert treasure hunter Brent Brisben tells the tale of the 1715 Fleet and shows Chad why the area is called the Treasure Coast. Then, Chef Justin Timineri serves a different kind of gold in this week’s recipe… Pink Gold. He puts a special twist on an old favorite when he shows you how to make cooked Florida pink shrimp and citrus ceviche. And our Florida Keys Flavors brings you treasure from Key Largo: Conch Fritters!

When: June through August… or as long as you can stand the cold water!

Where: Where else? The Treasure Coast from Palm Beach County to the Space Coast.

How Much: 1/2 of what you find and 20% to Uncle Sam.

What You’ll Need: A sense of adventure and a lot of luck. You can apply to treasure hunt and venture out on your own. To do that, you’ll need a boat, scuba gear, and a metal detector.


Resource Links: VisitFlorida.com, Sebastian Sebastian Inlet State Park Pelican Island National Wildlife Refuge 1715 Fleet – Queen’s Jewels, LLC Mel Fisher’s Treasures in Sebastian The 1715 Treasure Fleet Treasure Coast Sebastian Chamber of Commerce

Florida Cooking: Cooked Florida Pink Shrimp and Citrus Ceviche


Yield 4 Servings



  • 1 pound large Florida pink shrimp, peeled and deveined with tail on
  • 2 tablespoons seafood boil seasoning
  • 2 Florida pink grapefruit, peeled and segmented, seeds removed
  • 3 Florida tangelos, peeled and segmented, seeds removed
  • 3 Florida tangerines, peeled and segmented, seeds removed
  • 1 Florida sweet pepper, diced
  • 1 red onion, diced
  • 1 tablespoon of olive oil
  • 3 limes, juiced
  • 1.2 cup fresh cilantro, chopped
  • 1 large Florida avocado, peeled, pitted and diced
  • Sea salt and fresh ground pepper to taste
  • 1 bag plantain chips or tortilla chips



  1. Fill a medium sized sauce pot 3/4 of the way with water and heat over medium/high.
  2. Once boiling, add the seafood seasoning to the water.
  3. Add the shrimp and cook for 2 to 3 minutes or until completely done.
  4. As soon as the shrimp are done, plunger them into an ice water bath to stop the cooking and cool them off.
  5. When the shrimp are completely cool, strain them and put them into a medium sized mixing bowl.
  6. Add citrus, sweet pepper, red onion, olive oil, lime juice, cilantro, and avocado.
  7. Season the ingredients to taste with salt and pepper and stir to combine ingredients.
  8. Serve ceviche with chips.

Florida Keys Flavors: Conch Fritter from the Key Largo Conch House



Visit the Key Largo Conch House web site for more information on this crunchy, golden fried treasure from Key Largo.