Grilled Shellfish Ceviche

Recipe Ingredients

3/4 lb	340g / 11oz	Medium shrimp - shelled and deveined
3/4 lb	340g / 11oz	Sea scallops
3/4 lb	340g / 11oz	Salmon fillets
1 cup	62g / 2.2oz	Diced tomatoes - (1/2-inch dice)
1 cup	146g / 5.1oz	Diced mango - (1/2-inch dice)
2		Grapefruits - peeled and segmented
3		Oranges - peeled and segmented
4		Limes - peeled and segmented
1/2 cup	31g / 1.1oz	Diced red onion - (1/2-inch dice)
2		Jalapenos - minced
4 cups	948ml	Fresh lime juice
1 cup	16g / 0.6oz	Chopped cilantro
2 tablespoons	30ml	Sugar
		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.

Source:
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 - http://www.foodtv.com

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