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Grilled Shellfish Ceviche

Serves: 6 people

Recipe Ingredients

3/4 lb 340g / 11ozMedium shrimp - shelled and deveined
3/4 lb 340g / 11ozSea scallops
3/4 lb 340g / 11ozSalmon fillets
1 cup 62g / 2.2ozDiced tomatoes - (1/2-inch dice)
1 cup 146g / 5.1ozDiced mango - (1/2-inch dice)
2   Grapefruits - peeled and segmented
3   Oranges - peeled and segmented
4   Limes - peeled and segmented
1/2 cup 31g / 1.1ozDiced red onion - (1/2-inch dice)
2   Jalapenos - minced
4 cups 948mlFresh lime juice
1 cup 16g / 0.6ozChopped cilantro
2 tablespoons 30mlSugar
  Salt - to taste
  Freshly ground black pepper - to taste

Recipe Instructions

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.

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 -


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