Chef Grant's Seafood Ceviche

submitted by butterflydog

one pound of fresh seafood ( scallops, shrimp etc )

Marinade:
1 1/2 cup extra virgin olive oil
1 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 clove garlic minced
1 small red onion diced
1/2 jalapeño pepper minced
1 red bell pepper diced
1 yellow bell pepper diced
2 plum tomatoes skinned, seeded and diced
1 1/2 cup ripe diced pineapple
1 bunch cilantro chopped
fresh cut chives
Fresh cut fennel and fennel fronds diced
salt, black pepper and cayenne pepper to taste
Poaching liquid:
Water ( enough to cover seafood )
White wine ( 1/2 to 1 cup or as desired )
2 lemon slices
1 bay leaf
several sprigs fresh thyme
Chopped raw fennel to include fennel fronds
clove garlic crushed
Kosher salt and pepper

Very colorful and tasty citrus seafood salad ! The diced pineapple adds
just enough sweetness to marinade. Combine all marinade ingredients and
set aside. Place all poaching ingredients in heavy duty pot and bring to
a simmer. Add raw seafood and gently poach (do not boil!!! ) 2 to 3
minutes so that seafood is almost cooked ( just a bit raw ) in middle Do
not over cook. Place the poached seafood in the marinade , cover and
marinate at least 2 to 6 hours. It may be chilled in the refrigerator.
Yield: 2 to 4 appetizer servings

Note: About one pound of seafood will serve 2 to 4 as an appetizer.
Increase amounts as needed.
Note 2: If preparing a variety of seafood, poach each kind in it's own
water for best results.
Serve in a white ceramic bowl/cups for presentation along with bread
sticks and or assorted crackers.

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