1 small pepper red hot minced seeded to taste (or use pepper flakes or cayenne)
0.5 cup onion diced red
6 servings pepper black freshly ground
0.5 pound scallops
0.5 pound shrimp (any size)
0.5 pound squid rings whole cleaned cut into rings (tentacles left )
0.3 cup tomatoes diced
0.3 cup bell pepper diced red yellow
Equipment
slotted spoon
Directions
Bring about 2 quarts of water to a boil and salt it.
Add the shrimp, reduce the heat to medium, and cook for about 4 minutes, or until they are pink and firm.
Remove with a slotted spoon and run under cold water to chill. Peel and set aside.
Cook the scallops and squid together in the same water until the scallops are firm and not quite cooked through and the squid is fairly tender, about 2 minutes.
Remove with a slotted spoon (reserve the cooking water) and run under cold water to chill, then combine with the shrimp.
Toss the seafood with the olive oil and, if you like, cover and refrigerate until ready to serve, for up to 24 hours. Toss with remaining ingredients except cilantro, then taste, and adjust seasoning. Stir in most of cilantro, garnish with remainder.
