Grilled Seafood Ceviche
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
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!