Summer Seafood Ceviche

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb squid, cleaned and sliced into rings
• 1/2 lb scallops, quartered if large
• 1 (10 ounce) can rotel tomatoes
• 2 medium ripe tomatoes, seeded and diced
• 1/2 large cucumber, peeled and diced
• 1/2 large green pepper, diced
• 1/2 medium red sweet onion, finely diced
• 1/2 cup chopped fresh cilantro
• 1 teaspoon minced garlic
• 3/4 cup lime juice
• 1/2 teaspoon cumin
• 1 tablespoon capers, chopped
• 1/2 cup hot and spicy hot v8
• 1 tablespoon extra virgin olive oil
• 1 teaspoon accent seasoning (optional)
• salt & pepper

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 fill a large bowl with ice water, set aside.
• 3 add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
• 4 put squid into boiling water, count to 5 then remove to cold water.
• 5 put scallops into boiling water, cook 1 minute then remove to cold water.
• 6 drain seafood and place into a non-metal bowl. cover seafood with lime juice.
• 7 refrigerate one hour.
• 8 drain rotel tomatoes well in colander.
• 9 in a large glass or plastic bowl, mix together rotel tomatoes and all other ingredients. pour seafood, lime juice and all, into the mixture.
• 10 refrigerate at least 3 hours.
• 11 serve cold.