Eric and Debi s Seafood Seviche

½ pound halibut fillets, cut into 1/4 inch cubes

10 peeled and deveined shrimp, cut into small pieces

4 large sea scallops, cut into small pieces

½ cup fresh lemon juice

¼ cup fresh grapefruit juice

1 yellow bell pepper, diced

3 large jalapeno peppers, seeded and minced

⅓ cup diced Maui onion

¼ cup chopped green olives

1 tablespoon minced fresh ginger root

1 tablespoon brown sugar

1 teaspoon salt

1 (6 ounce) can tomato paste

1 large tomato, diced

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.