Summer Seafood Ceviche

Submitted by BETHANY T.

"My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer."

 

• Ready In: 4hrs 10mins
• Ingredients: 17
• Serves: 8

ingredients

• 1⁄2 lb shrimp, peeled and deveined
• 1⁄2 lb squid, cleaned and sliced into rings
• 1⁄2 lb scallops, quartered if large
• 1 (10 ounce) can Rotel Tomatoes
• 2 medium ripe tomatoes, seeded and diced
• 1⁄2 large cucumber, peeled and diced
• 1⁄2 large green pepper, diced
• 1⁄2 medium red sweet onion, finely diced
• 1⁄2 cup chopped fresh cilantro
• 1 teaspoon minced garlic
• 3⁄4 cup lime juice
• 1⁄2 teaspoon cumin
• 1 tablespoon capers, chopped
• 1⁄2 cup hot and spicy hot V8
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Accent seasoning (optional)
• salt & pepper

directions

1. Bring a large pot of salted water to a boil.
2. Fill a large bowl with ice water, set aside.
3. Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
4. Put squid into boiling water, count to 5 then remove to cold water.
5. Put scallops into boiling water, cook 1 minute then remove to cold water.
6. Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
7. Refrigerate one hour.
8. Drain Rotel tomatoes well in colander.
9. In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
10. Refrigerate at least 3 hours.
11. Serve cold.