Mock Ceviche

Ingredients

• Salt and pepper
• ½ pound shrimp, any size
• ½ pound sea scallops
• ½ pound cleaned squid, cut into rings (tentacles left whole)
• 2 tablespoons olive oil
• 1 small chili, like Thai or jalapeño, seeded, stemmed and minced
• ½ cup chopped red onion
• 1 small clove garlic, minced
• 2 tablespoons minced red or yellow bell peppers, optional
• ¼ cup diced tomato flesh, optional
• ¼ cup diced avocado, optional
• ¼ cup fresh lime juice
• ½ cup cilantro leaves, barely chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    231 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 237 milligrams cholesterol; 320 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a large pot of water to a boil, and salt it. Add shrimp, reduce heat to medium, and cook about 4 minutes, until pink and firm. Remove and run under cold water. Peel and set aside. Cook scallops and squid together in same water for 2 minutes, or until scallops are firm and not quite cooked through and squid is fairly tender. Remove and run under cold water, then combine with shrimp.
2. Toss seafood with olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours). Toss with remaining ingredients except cilantro, then taste, and adjust seasoning. Stir in most of cilantro, then garnish with remainder.

30 minutes