This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.
Ingredients
- halibut fillets: 0.5 pound (cut into 1/4 inch cubes)
- shrimp: 10 piece (cut into small pieces, peeled and deveined)
- sea scallops: 4 piece (cut into small pieces)
- lemon juice: 0.5 cup (fresh)
- grapefruit juice: 0.25 cup (fresh)
- yellow bell pepper: 1 piece (diced)
- Jalapeno peppers: 3 piece (minced)
- Maui onion: 0.33333 cup (diced)
- green olives: 0.25 cup (chopped)
- fresh ginger root: 1 Tbsp (minced)
- brown sugar: 1 Tbsp
- salt: 1 tsp
- tomato paste: 1 can (6 ounce can)
- tomato: 1 piece (diced)
Metric Conversion
Stages of cooking
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Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
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Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
