Time 4h10m Yield 8 serving(s) Number Of Ingredients 17 Steps:
Bring a large pot of salted water to a boil. Fill a large bowl with ice water, set aside. Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking. Put squid into boiling water, count to 5 then remove to cold water. Put scallops into boiling water, cook 1 minute then remove to cold water. Drain seafood and place into a non-metal bowl. Cover seafood with lime juice. Refrigerate one hour. Drain Rotel tomatoes well in colander. In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture. Refrigerate at least 3 hours. Serve cold.
Yield 12 servings Number Of Ingredients 15 Steps:
Cut fish into half-inch cubes. Peel, deseed, finely dice and then mince jalapeno pepper. Finely dice sweet white onion and mince garlic clove. Pick cilantro. Zest and juice limes and lemon, reserving zest. Combine above ingredients with olive oil in a bowl and refrigerate for an hour. Zest, then remove grapefruit peel and cut segments from the pith. Peel and seed avocados and cut into small cubes. Combine lime, lemon and grapefruit zest and rough chop. Stir together marinated seafood mixture with grapefruit segments, avocado cubes and zests. Salt and pepper to taste. Serve with white corn tortilla chips.
