Grilled shellfish ceviche
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Medium shrimp, shelled and |
| Deveined | ||
| ¾ | pounds | Sea scallops |
| ¾ | pounds | Salmon fillet |
| 1 | cup | Diced tomatoes (1/2inch |
| Dice) | ||
| 1 | cup | Diced mango (1/2inch dice) |
| 2 | Grapefruits, peeled and | |
| Segmented | ||
| 3 | Oranges, peeled and | |
| Segmented | ||
| 4 | Limes, peeled and segmented | |
| ½ | cup | Diced red onion (1/2inch |
| Dice) | ||
| 2 | Jalapenos, minced | |
| 4 | cups | Fresh lime juice |
| 1 | cup | Chopped cilantro |
| 2 | tablespoons | Sugar |
| Salt and ground pepper | ||
Directions
GRILLIN' & CHILLIN' #GR3619
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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