This lively ceviche's name literally means "fruits of the sea." Speed prep time by picking up some frozen, precooked seafood if you prefer. Pair with a glass of crisp white wine. For a milder dish, reduce the amount of fiery scotch bonnet peppers as desired.
1 pound mixed seafood (calamari, shrimp and clams), fresh or precooked frozen, thawed
2/3 cup lime juice
1/2 cup thinly sliced red onion
2 pickled jalapeño peppers, rinsed, seeded, cut into strips
1 scotch bonnet or habanero pepper, most seeds removed, cut into very thin strips
1/2 cup chopped red bell pepper
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Fresh cilantro sprigs
Cut seafood into bite-sized pieces. If raw, blanch calamari and shrimp 1 to 2 minutes in a large pot of boiling, salted water. Steam clams until shells have opened and then remove from shells; discard any shells that remain unopened after steaming.
Place prepared seafood in a shallow dish with lime juice, onion, jalapeños, scotch bonnet pepper, red bell pepper, salt and pepper. Combine well and refrigerate 3 to 4 hours, stirring once or twice. Garnish with cilantro.
Note: Be very careful when handling scotch bonnet and habanero peppers. Their seeds and ribs can leave irritating and fiery capsaicin on your hands. To avoid any problems, wear thin, rubber gloves when chopping the peppers and make sure to wash your hands well afterwards.
Per Serving:120 calories (10 from fat), 1.5g total fat, 145mg cholesterol, 530mg sodium, 10g carbohydrates, (1 g dietary fiber, 2g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.