| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits | Fish | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Medium shrimp, shelled and deveined |
| 3/4 | lb | Sea scallops |
| 3/4 | lb | Salmon fillet |
| 1 | c | Diced tomatoes (1/2inch dice) |
| 1 | c | Diced mango (1/2inch dice) |
| 2 | Grapefruits, peeled and segmented | |
| 3 | Oranges, peeled and segmented | |
| 4 | Limes, peeled and segmented | |
| 1/2 | c | Diced red onion (1/2inch dice) |
| 2 | Jalapenos, minced | |
| 4 | c | Fresh lime juice |
| 1 | c | Chopped cilantro |
| 2 | tb | Sugar |
| Salt and freshly ground pepper |
INSTRUCTIONS
In a large nonreactive bowl, combine the scallops, salmon, shrimp, tomatoes, mango, onion, jalapeno and lime juice. Marinate, refrigerated, for 3 hours. Remove from marinade and grill fish and shellfish, just long enough to get grill marks 3060 seconds. Cut all fish in a 1/2-inch dice. Just before serving drain off as much lime juice as possible from the fruit, add the cilantro, sugar, shellfish and salmon. Gently mix being careful not to break up the fruit and fish. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net> on May 28, 1997
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