seafood ceviche

Ingredients

• Servings: 12
• 3 large tomatoes
• 4 jalapeno peppers
• 1/2 onion
• 2 tablespoons olive oil, or as needed
• 1 pound shrimp - peeled, deveined, and chopped
• 1 pound halibut, diced
• 1/2 pound small bay scallops
• 1 cup lime juice
• 1 cup tomato juice
• 3/4 cup fresh squeezed orange juice (orange halves reserved)
• 1/4 cup lemon juice
• pico de gallo:
• 6 green onions, finely chopped
• 3 large fresh jalapeno peppers, seeded and finely chopped
• 2 avocados, diced
• 1 tomato, diced
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• put whole tomatoes, whole jalapeno peppers, and onion in a large bowl; drizzle olive oil over the vegetables and stir to coat. spread vegetables the prepared baking sheet.
• cook under the preheated broiler until the skin of the peppers and tomatoes has blackened and blistered, 5 to 8 minutes. transfer peppers and tomatoes to a bowl and tightly seal bowl with plastic wrap. steam peppers as they cool, about 20 minutes. remove and discard skins and seeds.
• make an ice bath in a large bowl set in the sink.
• bring a pot of water to a boil. lightly blanche shrimp, halibut, and scallops in boiling water for 1 minute; drain and immediately plunge into the ice bath until chilled completely. drain seafood mixture well and transfer to a large glass bowl.
• blend roasted tomatoes, roasted jalapeno peppers, roasted onion, lime juice, tomato juice, orange juice, and lemon juice in a blender until smooth; pour over the seafood mixture, cover bowl with plastic wrap, and marinate in refrigerator at least 24 hours.
• mix green onions, chopped jalapeno peppers, avocados, and diced tomato together in a small bowl; stir into the seafood mixture. season with salt and pepper.