Grilled Seafood Ceviche

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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 FucikGrilling