Grilled shellfish ceviche

Yield: 8 servings

Measure Ingredient
¾ pounds Medium shrimp, shelled and
\N \N Deveined
¾ pounds Sea scallops
¾ pounds Salmon fillet
1 cup Diced tomatoes (1/2inch
\N \N Dice)
1 cup Diced mango (1/2inch dice)
2 \N Grapefruits, peeled and
\N \N Segmented
3 \N Oranges, peeled and
\N \N Segmented
4 \N Limes, peeled and segmented
½ cup Diced red onion (1/2inch
\N \N Dice)
2 \N Jalapenos, minced
4 cups Fresh lime juice
1 cup Chopped cilantro
2 tablespoons Sugar
\N \N Salt and ground pepper


In a large nonreactive bowl, combine the scallops, salmon, shrimp, tomatoes, mango, onion, jalapeno and lime juice. Marinate, refrigerated, for 3 hours.

Remove from marinade and grill fish and shellfish, just long enough to get grill marks 30-60 seconds. Cut all fish in a ½-inch dice.

Just before serving drain off as much lime juice as possible from the fruit, add the cilantro, sugar, shellfish and salmon. Gently mix being careful not to break up the fruit and fish.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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