Mock Ceviche

• Salt and pepper
• 1/2 pound shrimp, any size
• 1/2 pound sea scallops
• 1/2 pound cleaned squid, cut into rings (tentacles left whole)
• 2 tablespoons olive oil
• 1 small chili, like Thai or jalapeno, seeded, stemmed and minced
• 1/2 cup chopped red onion
• 1 small clove garlic, minced
• 2 tablespoons minced red or yellow bell peppers, optional
• 1/4 cup diced tomato flesh, optional
• 1/4 cup diced avocado, optional
• 1/4 cup fresh lime juice
• 1/2 cup cilantro leaves, barely chopped

1. Bring a large pot of water to a boil, and salt it.
2. Add shrimp, reduce heat to medium, and cook about 4 minutes, until pink and firm.
3. Remove and run under cold water.
4. Peel and set aside.
5. Cook scallops and squid together in same water for 2 minutes, or until scallops are firm and not quite cooked through and squid is fairly tender.
6. Remove and run under cold water, then combine with shrimp.
7. Toss seafood with olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours).
8. Toss with remaining ingredients except cilantro, then taste, and adjust seasoning.
9. Stir in most of cilantro, then garnish with remainder.

salt, shrimp, scallops, tentacles, olive oil, chili, red onion, clove garlic, red, tomato, avocado, lime juice, cilantro

Taken from cooking.nytimes.com/recipes/10722 (may not work)