2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













 Grilled Seafood Ceviche
 
  • Ceviche is always one of our favorite dishes but grilled ceviche is over the top good! This is a great variation adding the flavor of the grill to your ceviche. It's particularly popular with those people that are nervous about completely raw seafood.
  • We like shrimp to be a little more on the cooked side for the texture. Octopus and scallops can be eaten raw as in sushi but on the grill for a couple of minutes really imparts an extra level of summer flavor.
  • This recipe calls for a pound and a quarter of each the seafood of our choice. You can mix and match other seafoods and fish of your choice too. Remember everything is just slightly grilled.

Ingredients
  • 1.25 pounds Gulf shrimp, peeled and deveined, 21/25 count
  • 1.25 pounds fresh pre-tenderized baby octopus
  • 1.25 pounds fresh sea scallops, 12 count
  • 3 cups cilantro, chopped
  • 1 1/2 cups fresh orange juice
  • 1 1/2 cups fresh lime juice
  • 1 1/2 cups red onions, chopped
  • 1 cup red peppers,diced
  • 1/2 cup yellow peppers, diced
  • 1/2 cup jalapeno peppers, diced
  • 1/4 cup green olives, sliced
  • 1/2 cup green olives, whole 
  • 1/3 cup capers
  • 2 tablespoons fresh garlic, chopped 
  • 2 tablespoons tomato paste 
  • 1 tablespoon sriracha hot sauce 
  • 1 tablespoon salt 
  • 1 teaspoon black pepper 
  • Enough olive oil to coat seafood

 



Directions
  • Make the tostones first.
  • Mix remaining liquids first then add all other ingredients. Mix well.
  • Simply coat all the seafood with olive oil. On a hot grill, cook octopus first, about 3 to 4 minutes per side. Grill shrimp about 2 minutes per side. Grill scallops just enough to mark the flesh, 1 to 2 minutes.
  • After grilling, you will have to cut the octopus up into leg pieces and the scallops in half to fit into the tostone cups. Add cooked seafood to veggie mixture, mix well and serve. Top with  the whole shrimp
  • This recipe makes enough for 10 to 12 people as an appetizer. Enjoy!
Dirk's Fish and Gourmet Shop © 2017