Chop the shrimp, calamari, and scallops into
Prepare a Medium Pujols Kitchen Caldero with water.
When the water reaches a boil, turn off the heat.
Blanch all the chopped seafood into the hot water for
30 seconds and drain. Do not rinse the seafood.
Add all of the ingredients to the seafood, and let marinade
for at least 2 hours, and serve.
This ceviche tastes incredible served inside an avocado.
Dip out the avocado with a bite of the ceviche and you
will not be sorry!
½ pound of shrimp,
peeled and deveined
½ pound of sliced calamari
½ pound of bay scallops
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1 cup of red onion, diced
1 tablespoon of garlic, minced
1 cup of cilantro, chopped
1 jalapeno, seedless and minced (optional)
3 tablespoons of olive oil
Salt and pepper to taste
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