Summer Seafood Ceviche

Ingredients

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb squid, cleaned and sliced into rings
• 1/2 lb scallops, quartered if large

• 1 (10 ounce) can Rotel tomatoes
• 2 medium ripe tomatoes, seeded and diced
• 1/2 large cucumber, peeled and diced
• 1/2 large green pepper, diced
• 1/2 medium red sweet onion, finely diced
• 1/2 cup chopped fresh cilantro
• 1 teaspoon minced garlic
• 3/4 cup lime juice
• 1/2 teaspoon cumin
• 1 tablespoon capers, chopped
• 1/2 cup hot and spicy hot V8
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Accent seasoning (optional)
• salt & pepper

Directions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Fill a large bowl with ice water, set aside.

3. 3

   Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.

4. 4

   Put squid into boiling water, count to 5 then remove to cold water.

5. 5

   Put scallops into boiling water, cook 1 minute then remove to cold water.

6. 6

   Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.

7. 7

   Refrigerate one hour.

8. 8

   Drain Rotel tomatoes well in colander.

9. 9

   In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.

10. 10

    Refrigerate at least 3 hours.

11. 11

    Serve cold.