Seafood Ceviche



Chop the shrimp, calamari, and scallops into

1-inch pieces.


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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