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||jalapeño peppers,* seeded and minced|
|2||tablespoons chopped fresh cilantro, chives or green onion tops|
|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.
- 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.
Check out more recipes for European