Back from a fun filled snowboarding trip and prepping for a dinner party for 12 tonight. This Traeger smoked ceviche has the perfect combination of smoke, citrus, and spice!
INGREDIENTS
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
PREPARATION
In a bowl combine the shrimp, scallops and canola oil. When ready to cook, start Traeger on 180 degrees. Arrange the shrimp and scallops on the grill and smoke them for 45 minutes. While they are smoking, prepare all the other ingredients, and place in a large mixing bowl. When the shrimp and scallops are finished smoking, turn the grill up to 325 degrees and cook an additional 5 minutes, to make sure they are fully cooked. 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 corn chips.
