Recipe - Grilled Shellfish Ceviche

Three fourths pound Medium shrimp, shelled and
deveined
Three fourths pound Sea scallops
Three fourths pound Salmon fillet
1 cup Diced tomatoes (1/2inch
dice)
1 cup Diced mango (1/2inch dice)
2 Grapefruits, peeled and
segmented
3 Oranges, peeled and
segmented
4 Limes, peeled and segmented
One half cup Diced red onion (1/2inch
dice)
2 Jalapenos, minced
4 cup Fresh lime juice
1 cup Chopped cilantro
2 tablespoon Sugar
Salt and freshly ground
pepper

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 1/2inch 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 MMRecipes Digest V4 #148 by "Vince
& Juley Roberts" vince@bellsouth.net on May 28, 1997