Grilled Shellfish Ceviche Recipe - Cooking Index
Grilled Shellfish Ceviche Recipe - Cooking Index
| 3/4 lb | Medium shrimp - shelled and deveined | |
| 3/4 lb | Sea scallops | |
| 3/4 lb | Salmon fillets | |
| 1 cup | Diced tomatoes - (1/2-inch dice) | |
| 1 cup | Diced mango - (1/2-inch dice) | |
| 2 | Grapefruits - peeled and segmented | |
| 3 | Oranges - peeled and segmented | |
| 4 | Limes - peeled and segmented | |
| 1/2 cup | Diced red onion - (1/2-inch dice) | |
| 2 | Jalapenos - minced | |
| 4 cups | Fresh lime juice | |
| 1 cup | Chopped cilantro | |
| 2 tablespoons | Sugar | |
| Salt - to taste | ||
| Freshly ground black pepper - to taste |
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 to 60 seconds. Cut all fish in a 1/2-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.
This recipe yields 6 to 8 servings.
Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3619 broadcast 07-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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