Seafood Trio Appetizer

I made this last evening for company that came over.  Man, it was delicious!!! Seared yellow fin tuna, seared scallop and ceviche. Frisée salad with pomegranates, Asian pear and jalapeño slivers. Sauce is apricot blueberry coulis.

My recipe for the Ceviche is as follows:


  • 8 large Scallops, small diced
  • 8 large Shrimp, small diced
  • 1 cup fresh Tuna, small diced
  • ¼ C finely diced Green Pepper
  • ¼ C finely diced Red Pepper
  • ¼ C finely diced Red Onion
  • ½ C thinly sliced Green Onion
  • ½ C chopped Cilantro
  • ½ finely diced jalapeno
  • 1 C diced Pineapple
  • 1 C diced Asian Pear
  • 4 large limes, juiced
  • 1 tsp. crushed chili peppers
  • ½ C sugar
  • 1 Tbsp. Salt
  • 1 tsp. black pepper


  1. Mix thoroughly all ingredients in a bowl
  2. Add lime juice and continue to mix, covering all ingredients
  3. Cover with plastic wrap and refrigerate for at least 4 hours (longer the better)
  4. I use a perforated spoon to scoop out my portions, then drizzle the liquid over so I can control how much liquid I have per serving.


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