Grilled Lobster Shrimp and Calamari Seviche

Grilled Lobster, Shrimp and Calamari Seviche

Grilled Lobster, Shrimp and Calamari Seviche

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.


Makes 6 appetizer servings


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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  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.

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