Seafood Ceviche

This is a fantastic first course – or in larger portions can be a main. I wimp out a little and par boil the seafood first, before marinating it in the acid.

Ingredients:

• 1/2 lb medium Shrimp (peeled, deveined, tails off)

• 1/2 lb Sea Scallops

• 1/2 lb Calamari tubes

• 1/2 Red onion (diced fine)

• 1 stalk Celery (diced fine)

• 2 Limes

• 1 Lemon

• 4 tbsp fresh Cilantro

• 4 tbsp olive oil

• Salt Pepper to taste

Directions:

Ceviche Base:

1. Juice limes and lemon and add to bowl with Olive Oil.

2. Add small diced red onion and celery to citrus oil mixture

3. Add fine chopped cilantro to mixture, season with salt and pepper to taste, and refrigerate till needed.

Seafood:

1. Bring pot of salted water to a boil.

2. Par boil seafood in batches (Scallops, then shrimp, then calamari) 3-4 min

3. Rapidly cool seafood in an ice bath

4. Add all of the seafood to the ceviche base and chill for at least 1 hr.

Recommendations: Fun to serve in a martini glass for special occasions. If you like spicier food, a fine diced jalapeño pepper gives it a little zip.