Summer Seafood Ceviche

Name: Summer Seafood Ceviche
Ingredients: 1/2 lb shrimp, peeled and deveined; 1/2 lb squid, cleaned and sliced into rings; 1/2 lb scallops, quartered if large; 1 (10 ounce) can Rotel Tomatoes; 2 medium ripe tomatoes, seeded and diced; 1/2 large cucumber, peeled and diced; 1/2 large green pepper, diced; 1/2 medium red sweet onion, finely diced; 1/2 cup chopped fresh cilantro; 1 teaspoon minced garlic; 3/4 cup lime juice; 1/2 teaspoon cumin; 1 tablespoon capers, chopped; 1/2 cup hot and spicy hot V8; 1 tablespoon extra virgin olive oil; 1 teaspoon Accent seasoning (optional); salt & pepper

17 ingredients

11 steps

Ingredients

1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and sliced into rings
1/2 lb scallops, quartered if large
1 (10 ounce) can Rotel Tomatoes
2 medium ripe tomatoes, seeded and diced
1/2 large cucumber, peeled and diced
1/2 large green pepper, diced
1/2 medium red sweet onion, finely diced
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
3/4 cup lime juice
1/2 teaspoon cumin
1 tablespoon capers, chopped
1/2 cup hot and spicy hot V8
1 tablespoon extra virgin olive oil
1 teaspoon Accent seasoning (optional)
salt & pepper

Directions

1

Bring a large pot of salted water to a boil.
2

Fill a large bowl with ice water, set aside.
3

Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
4

Put squid into boiling water, count to 5 then remove to cold water.
5

Put scallops into boiling water, cook 1 minute then remove to cold water.
6

Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
7

Refrigerate one hour.
8

Drain Rotel tomatoes well in colander.
9

In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
10

Refrigerate at least 3 hours.
11

Serve cold.