Grilled Lobster, Shrimp & Calamari Ceviche: A Zesty Seafood Delight

INGREDIENTS

3/4 cup fresh orange juice 1/3 cup fresh lime juice 2 tablespoons tequila 2 jalapeño peppers,* seeded and minced 2 tablespoons chopped fresh cilantro, chives or green onion tops 1 teaspoon honey 1 teaspoon ground cumin 1 teaspoon olive oil 10 squid, cleaned and cut into rings and tentacles 1/2 pound medium shrimp, peeled, deveined and tails removed 2 lobster tails (8 ounces each), meat removed and shells discarded *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. To make marinade, combine orange juice, lime juice, tequila, jalapeños, cilantro and honey in medium glass bowl.
2. Measure 1/4 cup marinade into small glass bowl; stir in cumin and oil. Set aside. Refrigerate remaining marinade.
3. Prepare grill for direct grilling.
4. Bring 1 quart water in 2-quart saucepan to a boil over high heat. Add squid; cook 30 seconds or until opaque. Drain. Rinse under cold water; drain. Add squid to refrigerated marinade.
5. Thread shrimp onto metal skewers. Brush shrimp and lobster with reserved 1/4 cup marinade.
6. Place shrimp on grid. Grill shrimp on uncovered grill, over medium-hot coals, 2 to 3 minutes per side or until shrimp turn pink and opaque. Remove shrimp from skewers; add to squid. Place lobster on grid. Grill 5 minutes per side or until meat turns opaque and is cooked through. Slice lobster meat into 1/4-inch-thick slices; add to squid and shrimp mixture.
7. Refrigerate at least 2 hours or overnight.

This recipe appears in: European