Eric and Debi's Seafood Seviche Recipe

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.

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.