SEAFOOD CEVICHE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Put whole tomatoes, whole jalapeno peppers, and onion in a large bowl; drizzle olive oil over the vegetables and stir to coat. Spread vegetables onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers and tomatoes has blackened and blistered, 5 to 8 minutes. Transfer peppers and tomatoes to a bowl and tightly seal bowl with plastic wrap. Steam peppers as they cool, about 20 minutes. Remove and discard skins and seeds.
• Make an ice bath in a large bowl set in the sink.
• Bring a pot of water to a boil. Lightly blanche shrimp, halibut, and scallops in boiling water for 1 minute; drain and immediately plunge into the ice bath until chilled completely. Drain seafood mixture well and transfer to a large glass bowl.
• Blend roasted tomatoes, roasted jalapeno peppers, roasted onion, lime juice, tomato juice, orange juice, and lemon juice in a blender until smooth; pour over the seafood mixture, cover bowl with plastic wrap, and marinate in refrigerator at least 24 hours.
• Mix green onions, chopped jalapeno peppers, avocados, and diced tomato together in a small bowl; stir into the seafood mixture. Season with salt and pepper.