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Title: Grilled Shellfish Ceviche
Yield: 6 Servings

Ingredients

    3/4 lb Medium shrimp; shelled and
           -deveined
    3/4 lb Sea scallops
    3/4 lb Salmon fillets
      1 c  Diced tomatoes; (1/2-inch
           -dice)
      1 c  Diced mango; (1/2-inch dice)
      2    Grapefruits; peeled and
           -segmented
      3    Oranges; peeled and
           -segmented
      4    Limes; peeled and segmented
    1/2 c  Diced red onion; (1/2-inch
           -dice)
      2    Jalapenos; minced
      4 c  Fresh lime juice
      1 c  Chopped cilantro
      2 tb Sugar
           Salt; to taste
           Freshly ground black pepper;
           - to taste

Instructions

In a large nonreactive bowl, combine the scallops, salmon, shrimp
tomatoes,mango, onion, jalapeno and lime juice. Marinate, refrigerated for
3 hours.Remove from marinade and grill fish and shellfish, just long
enough to get grill marks 30 to 60 seconds. Cut all fish in a 1/2-inch
dice. Just before serving drain off as much lime juice as possible from
the fruit, add the cilantro, sugar, shellfish and salmon. Gently mix being
careful not to break up the fruit and fish.
This recipe yields 6 to 8 servings.

Recipe Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid
From the TV FOOD NETWORK - (Show # GR-3619 broadcast
07-10-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

07-25-1996

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Contributor: Bobby Flay and Jack McDavid

Preparation Time: 0:00

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