Mock Ceviche

• Salt and black pepper to taste
• 1/2 pound shrimp, any size
• 1/2 pound sea scallops
• 1/2 pound cleaned squid, cut into rings (tentacles left whole)
• 2 tablespoons extra virgin olive oil
• 1 small fresh chile, stemmed, seeded, and finely minced, or hot red pepper flakes or cayenne to taste
• 1/2 cup minced red onion
• 1 small garlic clove, minced, optional
• 1/4 cup minced red or yellow bell pepper, optional
• 1/4 cup diced tomato, optional
• 1/4 cup diced avocado, optional
• 1/4 cup fresh lime juice
• 1/2 cup fresh cilantro leaves, roughly chopped

1. Bring about 2 quarts of water to a boil and salt it.
2. Add the shrimp, reduce the heat to medium, and cook for 2 to 5 minutes, or until they are pink and firm.
3. Remove with a slotted spoon and run under cold water to chill.
4. Peel and set aside.
5. Cook the scallops and squid together in the same water for 2 minutes, or until the scallops are firm and not quite cooked through and the squid is fairly tender.
6. Remove with a slotted spoon (reserve the cooking water) and run under cold water to chill, then combine with the shrimp.
7. Toss the fish with the olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours).
8. Toss with all the remaining ingredients except the cilantro, then taste and add more salt and pepper if necessary.
9. If the mixture is dry, add a little more olive oil or lime juice or some of the cooking water.
10. Stir in most of the cilantro, then garnish with the remainder and serve.

salt, shrimp, scallops, tentacles, extra virgin olive oil, fresh chile, red onion, garlic, red, tomato, avocado, lime juice, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/mock-ceviche-385595 (may not work)