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Smoked Seafood Ceviche

Traeger Kitchen


Smoked Seafood Ceviche

Prep Time

20

Minutes

Cook Time

1

Hours

Serves

4 - 6

People

Effort

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What's this?

Add a deep and rich flavor by giving seafood a smoke before marinating it in the bright and zesty citrus juices. Season with savory spices and lime, then serve it up as an appetizer or main attraction.

Ingredients

  • 1 Pound sea scallops, shucked

  • 1 Pound shrimp, peeled and deveined

  • 1 Tablespoon canola oil

  • 1 lime, zested and juiced

  • 1 lemon juice

  • 1 orange, juiced

  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 2 Teaspoon salt

  • 1/2 Teaspoon black pepper

  • 1 diced avocado

  • 1/2 red onion, diced

  • 1 Tablespoon cilantro, finely chopped

  • 1 Pinch red pepper flakes

Steps

  • 1

    In a bowl combine the shrimp, scallops and canola oil.
  • 2

    When ready to cook, set the grill temperature to 180 degrees F and preheat, lid closed for 15 minutes.
  • 3

    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.
  • 4

    When the shrimp and scallops are finished smoking, turn the grill up to 325 and cook an additional 5 minutes, to make sure they are fully cooked.
  • 5

    Let scallops and shrimp cool, then cut in half width-wise, and combine them with the ingredients in the bowl.
  • 6

    Refrigerate Ceviche for at least 2-3 hours to let the flavors combine. Serve with corn chips.