Seafood Ceviche

By smolson

Ingredients

• 1/2 lb uncooked med shrimp, thawed if frozen, peeled (tail shells removed), deveined
• 1/2 lb sliced calamari, thawed if frozen
• 1/2 lb scallops, thawed if frozen
• 1 c diced red onion
• 1 c chipped 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 lemmon (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-puart saucepan, heat 8 c water to boiling. Meanwhile, chop shrimp, calamari and scallops; add to boiling water. Let stand 2-3 min or until meat thermometer reads 145 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.