Smoked Seafood Ceviche

Ingredients

Units of Measurement:

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Steps

• 1

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

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  Ingredients

  • 1 Pound sea scallops, shucked

  • 1 Pound shrimp, peeled and deveined

  • 1 Tablespoon canola oil

• 2

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

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• 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.

  

  Grill: 180 ˚F

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  Ingredients

  • 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

• 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.

  

  Grill: 325 ˚F

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• 5

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

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• 6

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

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