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Seafood Brochettes Campeche Style
1/2 lb Cod fillets; cut in 1-1/2-inch pieces
1/2 lb Sea scallops; cut in half if very large
1 lb Large shrimp; shelled and deveined
2 Green or red bell peppers; cut in 1-1/2-inch pieces
1 bn Large green onions; white parts cut into 2 or 3 pieces, tops reserved for marinade
5 tb Fresh lemon juice
2 tb Fresh lime juice
1/4 c Dry white wine
1/2 c Very finely chopped green onion tops
1/2 c Olive oil
3 Garlic cloves; very finely minced
1 sm Tomato; very finely chopped
1 tb Ground mild chile
3/4 ts Salt
3/4 ts Ground Mexican oregano
Thread an alternating comhination of cod, scallops, shrimp, bell peppers, and green onion pieces on each of 8 or 10 skewers. Place filled skewers on a large, shallow dish or baking pan. Prepare marinade. Comhine remaining ingredients in a jar with a tight-fitting lid. Shake well and pour over the brochettes. Marinate in the refrigerator at least 4 hours, turning occasionally. Reserve marinade. Preheat broiler or grill and broil brochettes 5 inches from heat 5 to 7 minutes on each side, or until seafood is opaque and firm to the touch. Do not overcook. Place brochettes on a warmed serving platter. Bring reserved marinade to a boil and pour over brochettes.
Makes 8 to 10 servings.