After hearing the ingredients I was missing the fish to a great summer cold seafood dish popular in Spain called Ceviche.
I'd be making the Kosher version since most seafood doesn't enter End of the Rainbow Valley. Fresh tilapia does and would be easy to find besides being affordable, it is also mild flavored. Natureman likes having fish on the menu occasionally although cooking with fish is not usually my favorite.
This makes a lot so be sure and invite some guests to share!
1½ lbs Seafood ( shrimp, scallops, yellowtail, tilapia/ kampachi)
½ c Freshly squeezed lime juice
¼ c Freshly squeezed orange juice
2 -3 med tomatoes, diced
Lg red onion, diced
2 Persian cucumbers, diced
1 ear fresh sweet corn, kernels only
4 Cloves Garlic, minced
1 Jalapeño, seeded and minced ( I omitted this)
½ c fresh cilantro chopped, plus more for garnish
2 T Extra Virgin olive oil
1/2 c Sriracha ( start with 1/4 c and adjust to personal hotness)
1 c tomato juice or V8 vegetable juice
Salt and freshly ground black pepper
1 Avocado, sliced, for garnish
Allow about 4 hours- there's a reason as that seafood marinades and ' cooks' refrigerating in these citric juices
1. In large bowl, combine seafood with lime and orange juices.
2.Cover and let sit in frig, stirring occasionally, until flesh becomes firm and opaque, about 3 hours.
3. Add tomatoes, onion, cucumbers, corn, garlic, jalapeño, cilantro, oil, Sriracha, and tomato juice, stir.
4. Cover and refrigerate for another 30 to 60 minutes to allow flavors to marry.
5. Season with salt and pepper to taste.
6. Serve in chilled bowls / martini glassess
7. Garnish with sliced avocado and cilantro.