An easy appetizer sure to impress any guest, particularly nice on hot summer days.
- 1 cup calamari
- ½ cup lime juice
- 4-5 ice cubes
- 4 oz scallops
- ½ lb shrimp, cooked
- ½ cup cucumber, sliced
- 1 small red onion, sliced thin
- Jalapeño, chopped, to taste
- 1 small avocado, sliced
- Salt to taste
- ½ cup cilantro, chopped
- 1 splash olive oil
Slice calamari into rounds and blanch in boiling water for 1 minute. Let drain for 5 minutes, then mix it with lime juice and ice in a bowl.
Slice scallops into rounds and transfer to the bowl. Add shrimp. Pour in just enough water to cover it. Mix and let rest between 20 minutes and 2 hours in the fridge.
Add remaining ingredients. Stir and divide among 4 bowls. Splash on some olive oil and serve.
A variation of the Yucatan Ceviche from The Spice Trekkers Cook at Home