Grilled Lobster Shrimp and Calamari Seviche

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Grilled Lobster Shrimp and Calamari Seviche."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-lobster-shrimp-and-calamari-seviche-a-recipe.htm>  08 January 2009.

Grilled Lobster, Shrimp and Calamari Seviche Photo
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:
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