Seafood Ceviche

By smolson

Ingredients

• ~ 1/2 lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed), deveined
• ~ 1/2 lb sliced calamari, thawed if frozen
• ~ 1/2 lb bay scallops, thawed if frozen
• ~ 1 C diced red onion
• ~ 1 C chopped fresh cilantro
• ~ 1 TBSP finely chopped garlic
• ~ 1 jalapeno chile, seeded, chopped, if desired
• ~ 3 TBSP olive oil
• ~ juice of 1 orange (about 1/3 C)
• ~ juice of 1 lemon (about 1/4 C)
• ~ juice of 1 lime (about 3 TBSP)
• ~ 1/2 tsp salt
• ~ 1/4 tsp pepper

Preparation

Step 1

1. In 3-quart saucepan, heat 8 cups water to boiling. Meanwhile, chop shrimp, calamari and scallops; add to boiling water. Let stand 2 to 3 minutes or until meat thermometer reads 145F and seafood is opaque in center; drain and rinse with cold water.

2. In large bowl, mix remaining ingredients. Stir in seafood; mix well. Cover; refrigerate 8 hours or overnight.