Grilled Shellfish Ceviche

Course : Grilling
Serves: 6
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Preparation / Directions:

3/4 pound medium shrimp, shelled and deveined 3/4 pound sea scallops 3/4 pound salmon fillet 1 cup diced tomatoes (1/2 inch dice) 1 cup diced mango (1/2 inch dice) 2 grapefruits, peeled and segmented 3 oranges, peeled and segmented 4 limes, peeled and segmented 1/2 cup diced red onion (1/2 inch dice) 2 jalapenos, minced 4 cups fresh lime juice 1 cup chopped cilantro 2 tablespoons sugar Salt and freshly ground pepper In a large non-reactive 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 - 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.

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