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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Grilled Lobster, Shrimp and Calamari Seviche
Yield: Makes 6 appetizer servings
Traditional seviche, said to have originated in Acapulco, uses a lime juice marinade to "cook" pieces of fish or shellfish. Grilling adds a pleasant, slightly smoky flavor to this version.
Ingredients:
3/4
cup fresh orange juice
1/3
cup fresh lime juice
2
tablespoons tequila
2
jalapeño peppers,* seeded and minced
2
tablespoons chopped fresh cilantro, chives or green onion tops
1
teaspoon honey
1
teaspoon ground cumin
1
teaspoon olive oil
10
squid, cleaned and cut into rings and tentacles
1/2
pound medium shrimp, peeled, deveined and tails removed
2
lobster tails (8 ounces each), meat removed and shells discarded
Preparation:
1.
To make marinade, combine orange juice, lime juice, tequila, jalapeños, cilantro and honey in medium glass bowl.
2.
Measure 1/4 cup marinade into small glass bowl; stir in cumin and oil. Set aside. Refrigerate remaining marinade.
3.
Prepare grill for direct grilling.
4.
Bring 1 quart water in 2-quart saucepan to a boil over high heat. Add squid; cook 30 seconds or until opaque. Drain. Rinse under cold water; drain. Add squid to refrigerated marinade.
5.
Thread shrimp onto metal skewers. Brush shrimp and lobster with reserved 1/4 cup marinade.
6.
Place shrimp on grid. Grill shrimp on uncovered grill, over medium-hot coals, 2 to 3 minutes per side or until shrimp turn pink and opaque. Remove shrimp from skewers; add to squid. Place lobster on grid. Grill 5 minutes per side or until meat turns opaque and is cooked through. Slice lobster meat into 1/4-inch-thick slices; add to squid and shrimp mixture.
7.
Refrigerate at least 2 hours or overnight.
This recipe appears in:
European
