Grilled Shellfish Ceviche

• 3/4 pounds shrimp shelled, deveined
• 3/4 pounds sea scallops
• 3/4 pounds salmon fillets i
• 1 cup tomatoes diced
• 1 cup mangos diced
• 2 each grapefruit peeled, segmented
• 3 each oranges peeled, segmented
• 4 each limes peeled, segmented
• 1/2 cup red onion diced
• 2 each jalapeno pepper minced
• 4 cups lime juice
• 1 cup cilantro chopped
• 2 tablespoons sugar
• 1 x salt and black pepper

1. In a large nonreactive bowl, combine the scallops, salmon, shrimp, tomatoes, mango, onion, jalapeno and lime juice.
2. Marinate, refrigerated, for 3 hours.
3. Remove from marinade and grill fish and shellfish, just long enough to get grill marks 30 to 60 seconds.
4. Cut all fish in a 1/2-inch dice.
5. Just before serving drain off as much lime juice as possible from the fruit, add the cilantro, sugar, shellfish and salmon.
6. Gently mix being careful not to break up the fruit and fish.

shrimp, salmon, tomatoes, oranges, red onion, jalapeno pepper, lime juice, cilantro, sugar, salt

Taken from recipeland.com/recipe/v/grilled-shellfish-ceviche-37715 (may not work)