Grilled Lobster, Shrimp and Calamari Seviche
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
Procedure:
To make marinade, combine orange juice, lime juice, tequila, jalapeños, cilantro and honey in medium glass bowl. Measure 1/4 cup marinade into small glass bowl; stir in cumin and oil. Set aside. Refrigerate remaining marinade. Prepare grill for direct grilling. 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. Thread shrimp onto metal skewers. Brush shrimp and lobster with reserved 1/4 cup marinade. 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. Refrigerate at least 2 hours or overnight. Makes 6 servings.
