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

  • 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!

Dirk FucikGrilling