Mock Ceviche

13 ingredients
9 steps

Ingredients

  • Salt and pepper
  • 1/2 pound shrimp, any size
  • 1/2 pound sea scallops
  • 1/2 pound cleaned squid, cut into rings (tentacles left whole)
  • 2 tablespoons olive oil
  • 1 small chili, like Thai or jalapeno, seeded, stemmed and minced
  • 1/2 cup chopped red onion
  • 1 small clove garlic, minced
  • 2 tablespoons minced red or yellow bell peppers, optional
  • 1/4 cup diced tomato flesh, optional
  • 1/4 cup diced avocado, optional
  • 1/4 cup fresh lime juice
  • 1/2 cup cilantro leaves, barely chopped

Directions

  1. 1
    Bring a large pot of water to a boil, and salt it.
  2. 2
    Add shrimp, reduce heat to medium, and cook about 4 minutes, until pink and firm.
  3. 3
    Remove and run under cold water.
  4. 4
    Peel and set aside.
  5. 5
    Cook scallops and squid together in same water for 2 minutes, or until scallops are firm and not quite cooked through and squid is fairly tender.
  6. 6
    Remove and run under cold water, then combine with shrimp.
  7. 7
    Toss seafood with olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours).
  8. 8
    Toss with remaining ingredients except cilantro, then taste, and adjust seasoning.
  9. 9
    Stir in most of cilantro, then garnish with remainder.

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