Shrimp & Calamari Ceviche

Ingredients:

• 6 oz. – Portico® Classic Shrimp, White P&D Tail-off 41/50, Cooked – SUPC: 4421277 Thawed, rinsed & drained. Cooked chilled & chopped into ½” pieces.
• 6 oz. – Portico® Classic Calamari Rings – SUPC: 7571370; Thawed, rinsed, drained & trimmed Cooked, chilled & chopped into bite size pieces.
• ½ Lemon (for poaching Calamari & Raw Shrimp)
• ½ tsp Old Bay Seasoning plus 1 tsp Sea Salt
• 2 Roma Tomato, ¼” diced
• ½ Cup Cucumbers, ¼” diced
• ½ Cup Red Onion, ¼” diced
• 1 ½ TBLS jalapeño, seeded & minced
• ¼ Cup cilantro, finely chopped
• ½ tsp granulated garlic
• Salt & Pepper to taste
• 1 Avocado, ½” diced
• Juice of 1 lemon & 1 lime wedge
• Lime wheel for garnish
• 3 oz. – Tortillas (or saltine/club crackers)

Directions:

1. Fill a small saucepan with 1 quart of water, lemon halves, a tsp of sea salt and ½ tsp Old Bay Seasoning. Bring to a low boil. In a sieve, place the calamari pieces and drop into the boiling water. Poach for 1-2 minutes, or until the seafood each reaches a minimum internal temperature of 145F. (do not overcook). If using Raw shrimp – do the same as above. If using Cooked – just chop into ½” pieces.
2. Remove the seafood when ready, plunge into an ice bath and drain. Chop Calamari and cooked Shrimp into ¼” – ½” chunks. Squeeze a lime wedge over top, stir, and refrigerate until needed to make the Ceviche.
3. Combine the diced tomatoes, cucumbers, red onions, minced jalapeño, and fresh cilantro in a medium mixing bowl. Add the seasonings and stir to combine.
4. Mix chopped shrimp and chopped calamari with the diced vegetable mixture and add the avocado chunks last.
5. Squeeze the lemon and lime juice over the avocado chunks, then the rest of the ingredients. Stir very gently to combine. Salt & Pepper to taste.
6. Place an 8 oz portion of the Ceviche into a chilled cocktail glass or serving dish and serve with 3 oz of tortilla chips or saltine crackers. Garnish with a lime wheel.