Grilled Seafood Ceviche

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

• 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.

• 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!