Grilled Lobster Shrimp and Calamari Seviche
Browse the recipe Grilled Lobster Shrimp and Calamari Seviche
Grilled Lobster, Shrimp and Calamari Seviche
YIELD Makes 6 appetizer servings
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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:
- To make marinade, combine orange juice, lime juice, tequila, jalapeños, cilantro and honey in medium glass bowl.
- Measure 1/4 cup marinade into small glass bowl; stir in cumin and oil. Set aside. Refrigerate remaining marinade.
- Prepare grill for direct grilling.
- 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.
- Thread shrimp onto metal skewers. Brush shrimp and lobster with reserved 1/4 cup marinade.
- 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.
- Refrigerate at least 2 hours or overnight.
This recipe appears in:
European