Grilled Shellfish Ceviche
3/4 lb Shrimp; shelled
3/4 lb Sea scallops
3/4 lb Salmon fillet
1 c Tomatoes, diced
1 c Mango, diced
1/2 c Red onion, diced
2 Jalapeno, minced
4 c Lime juice
1 c Cilantro, chopped
1 tb Raw Honey
Salt and pepper, to taste
In a large nonreactive bowl, combine the scallops, salmon, shrimp,
tomatoes, mango, onion, jalapeno and lime juice. Marinate,
refrigerated, for 3 hours.
Peel and segment fruits.
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, honey, shellfish and salmon. Gently mix
being careful not to break up the fruit and fish. Yield: 6 Servings
From: Mr. Bill in rec.food.cooking on Jan 7, 1999.