Last night’s ceviche was perfection. Here is my ceviche recipe with an added idea from last night, grapefruit and orange segments! My ceviche is cooked so you don’t have to worry about raw shrimp and scallops.
1 lb. Sea Scallops
1 lb. Shrimp
Juice from: 1 lime, 1 lemon, and 1 orange
Zest from 1 lime
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Salt
½ tsp Pepper
1 Avocado, diced
½ Red Onion, minced
1 Tbsp. Cilantro, chopped
Pinch of Crushed Red Pepper
1 Tbsp. Canola Oil
Grapefruit segments
Orange segments
In a bowl combine the shrimp, scallops and canola oil. When ready to cook, arrange the shrimp and scallops on the grill, Traeger, or broiler for just a few minutes. (Under cook, don’t over cook) Prepare all the other ingredients, and place in a large mixing bowl. Let scallops and shrimp cool, then cut in half width-wise, and combine them with the ingredients in the bowl. Refrigerate Ceviche for at least 2-3 hours to let the flavors combine. Serve with sweet potato chips or corn chips. Endive leaves are great too for a low cal option.
