Grilled Shellfish Ceviche

1. 1

   In a large nonreactive bowl, combine the scallops, salmon, shrimp, tomatoes, mango, onion, jalapeno and lime juice.

2. 2

   Marinate, refrigerated, for 3 hours.

3. 3

   Remove from marinade and grill fish and shellfish, just long enough to get grill marks 30 to 60 seconds.

4. 4

   Cut all fish in a 1/2-inch dice.

5. 5

   Just before serving drain off as much lime juice as possible from the fruit, add the cilantro, sugar, shellfish and salmon.

6. 6

   Gently mix being careful not to break up the fruit and fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.