Seafood Ceviche

Ingredients

  • 3 large tomatoes
  • 4 jalapeno peppers
  • 1/2 onion
  • 2 tablespoons olive oil, or as needed
  • 1 pound shrimp – peeled, deveined, and chopped
  • 1 pound halibut, diced
  • 1/2 pound small bay scallops
  • 1 cup lime juice
  • 1 cup tomato juice
  • 3/4 cup fresh squeezed orange juice (orange halves reserved)
  • 1/4 cup lemon juice
  • Pico de Gallo:
  • 6 green onions, finely chopped
  • 3 large fresh jalapeno peppers, seeded and finely chopped
  • 2 avocados, diced
  • 1 tomato, diced
  • Salt and ground black pepper to taste

Directions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Put whole tomatoes, whole jalapeno peppers, and onion in a large bowl; drizzle olive oil over the vegetables and stir to coat. Spread vegetables onto the prepared baking sheet.

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Cook under the preheated broiler until the skin of the peppers and tomatoes has blackened and blistered, 5 to 8 minutes. Transfer peppers and tomatoes to a bowl and tightly seal bowl with plastic wrap. Steam peppers as they cool, about 20 minutes. Remove and discard skins and seeds.

Make an ice bath in a large bowl set in the sink.

Bring a pot of water to a boil. Lightly blanche shrimp, halibut, and scallops in boiling water for 1 minute; drain and immediately plunge into the ice bath until chilled completely. Drain seafood mixture well and transfer to a large glass bowl.

Blend roasted tomatoes, roasted jalapeno peppers, roasted onion, lime juice, tomato juice, orange juice, and lemon juice in a blender until smooth; pour over the seafood mixture, cover bowl with plastic wrap, and marinate in refrigerator at least 24 hours.

Mix green onions, chopped jalapeno peppers, avocados, and diced tomato together in a small bowl; stir into the seafood mixture. Season with salt and pepper.