Mock Ceviche

1. 1

   Bring about 2 quarts of water to a boil and salt it.

2. 2

   Add the shrimp, reduce the heat to medium, and cook for 2 to 5 minutes, or until they are pink and firm.

3. 3

   Remove with a slotted spoon and run under cold water to chill.

4. 4

   Peel and set aside.

5. 5

   Cook the scallops and squid together in the same water for 2 minutes, or until the scallops are firm and not quite cooked through and the squid is fairly tender.

6. 6

   Remove with a slotted spoon (reserve the cooking water) and run under cold water to chill, then combine with the shrimp.

7. 7

   Toss the fish with the olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours).

8. 8

   Toss with all the remaining ingredients except the cilantro, then taste and add more salt and pepper if necessary.

9. 9

   If the mixture is dry, add a little more olive oil or lime juice or some of the cooking water.

10. 10

    Stir in most of the cilantro, then garnish with the remainder and serve.

* Per serving · 4 servings · Values may vary.