Seafood Ceviche

Ease of preparation rating: Medium.

Yield:  4 servings

Ingredients:

4 ounces (113 g) large raw shrimp, peeled, deveined, chopped

1 lime, juice

2 tablespoons (30 ml) white vinegar

1/2 cup (120 ml) tomato sauce

1/4 cup (60 ml) Worcestershire sauce

Salt and pepper

1 red bell pepper, finely chopped

2 sweet orange peppers, finely chopped

1 white onion, finely chopped

1 cup (240 ml) white wine

1 cup (240 ml) water

6 ounces (170 g) fresh clams

6 ounces (170 g) fresh mussels, cleaned

4 ounces (113 g) raw squid tubes, sliced into rings

2 tablespoons (30 ml) chopped cilantro, to garnish, optional

Nacho chips to serve, optional

Method:

In a large bowl, stir together shrimp lime juice, vinegar, tomato sauce, Worcestershire sauce, and season with salt and pepper.

Cover and refrigerate for forty-five to sixty minutes, until shrimp is pink.

Add red bell pepper, sweet peppers, and onion to the shrimp mixture.

While shrimp sits, bring wine and water to a simmer in large saucepan over medium-high heat.

Add clams, mussels and squid to the saucepan.

Cover and continue cooking for five to seven minutes, until all shells have opened completely.

Remove seafood from heat.

Drain seafood and set aside to cool, discarding the broth.

Remove clams and mussels from shells.

Stir squid, mussels, and clams into the shrimp mixture, and continue marinating for at least fifteen minutes.

Serve ceviche cold, garnish with cilantro and nacho chips