Seafood Ceviche

Name: Seafood Ceviche
Ingredients: 3 large tomatoes; 4 jalapeno peppers; 1/2 onion; 2 tablespoons olive oil, or as needed; 1 pound shrimp - peeled, deveined, and chopped; 1 pound halibut, diced; 1/2 pound small bay scallops; 1 cup lime juice; 1 cup tomato juice; 3/4 cup fresh squeezed orange juice (orange halves reserved); 1/4 cup lemon juice; Pico de Gallo:; 6 green onions, finely chopped; 3 large fresh jalapeno peppers, seeded and finely chopped; 2 avocados, diced; 1 tomato, diced; salt and ground black pepper to taste

17 ingredients

7 steps

Ingredients

3 large tomatoes
4 jalapeno peppers
1/2 onion
2 tablespoons olive oil, or as needed
1 pound shrimp - peeled, deveined, and chopped
1 pound halibut, diced
1/2 pound small bay scallops
1 cup lime juice
1 cup tomato juice
3/4 cup fresh squeezed orange juice (orange halves reserved)
1/4 cup lemon juice
Pico de Gallo:
6 green onions, finely chopped
3 large fresh jalapeno peppers, seeded and finely chopped
2 avocados, diced
1 tomato, diced
salt and ground black pepper to taste

Directions

1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2

Put whole tomatoes, whole jalapeno peppers, and onion in a large bowl; drizzle olive oil over the vegetables and stir to coat. Spread vegetables onto the prepared baking sheet.
3

Cook under the preheated broiler until the skin of the peppers and tomatoes has blackened and blistered, 5 to 8 minutes. Transfer peppers and tomatoes to a bowl and tightly seal bowl with plastic wrap. Steam peppers as they cool, about 20 minutes. Remove and discard skins and seeds.
4

Make an ice bath in a large bowl set in the sink.
5

Bring a pot of water to a boil. Lightly blanche shrimp, halibut, and scallops in boiling water for 1 minute; drain and immediately plunge into the ice bath until chilled completely. Drain seafood mixture well and transfer to a large glass bowl.
6

Blend roasted tomatoes, roasted jalapeno peppers, roasted onion, lime juice, tomato juice, orange juice, and lemon juice in a blender until smooth; pour over the seafood mixture, cover bowl with plastic wrap, and marinate in refrigerator at least 24 hours.
7

Mix green onions, chopped jalapeno peppers, avocados, and diced tomato together in a small bowl; stir into the seafood mixture. Season with salt and pepper.