Seafood Ceviche

Ingredients:

1/2 pound shrimp, uncooked, peeled, deveined, tails off
1/2 pound crab meat
1/4 pound scallops (1/4'd if large)
1/4 pound calamari rings
1-10oz can of Rotel tomatoes
2 medium ripe tomatoes
1/2 large cucumber, peeled and diced
1/2 large green pepper, diced
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro
1 tsp minced garlic
3/4 cup lime juice from fresh limes, squeezed (about 4-5 limes)
1/2 tsp cumin
1 Tbls capers
1/2 cup Hot & Spicy V8 Juice
Tabasco pepper sauce, to taste
Salt/Pepper
optional garnish: celery spear, green onion spear, 6-8" long, thin crab leg, and if available a beautiful orchid blossom.

Directions:

Bring large pot of salted water to a boil.
Fill a large bowl of ice water, set aside.
Add shrimp to boiling water, boil until pink. Quickly remove and place shrimp in ice water to stop cookng.
Place calamari in boiling water, count o 5 and then remove to ice water.
Place scallops to boiling water, cook 1 minute, remove to ice water.
Drain seafood and place in a non-metal bowl. Cover seafood with lime juice and lime skins.
Refrigerate for 1 hour.
Drain Rotel tomatoes into a colander.
In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. With a blender puree 1/2
of the tomato mixture, and then return to the bowl with the other 1/2 of the tomato mixture. Add seafood and lime juice,
removing lime skins.
Refrigerate for at least 3 hours.
Serve cold, and garnish.

Servings - Makes 4 servings
Per serving = 1/4 batch = POINTS® value 3*