| previous | next |
Title: Grilled Shellfish Ceviche (Gc)
Categories: Seafood Grill
Yield: 8 Servings
| 3/4 | lb | Medium shrimp; shelled and |
| ; deveined | ||
| 3/4 | lb | Sea scallops |
| 3/4 | lb | Salmon fillet |
| 1 | c | Diced tomatoes; 1/2inch dice |
| 1 | c | Diced mango; 1/2inch dice |
| 2 | Grapefruits -peeled and segmented | |
| 3 | Oranges -peeled and segmented | |
| 4 | Limes -peeled and segmented | |
| 1/2 | c | Diced red onion; 1/2inch dice |
| 2 | Jalapenos; minced | |
| 4 | c | Fresh lime juice |
| 1 | c | Chopped cilantro |
| 2 | tb | Sugar |
| Salt and freshly 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 3060 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.
Yield: 6 to 8 servings
Copyright, 1997, TV FOOD NETWORK, G. P. , All Rights Reserved
MC Converted by Gail Shermeyer <4paws@netrax. net>.
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: GRILLIN' & CHILLIN' SHOW #GR3619
previous next