There are many recipes for ceviche but this one has a few new ingredients added for color and flavor. The citrus juices cook the seafood so you don't have to, cooling down warm summer nights.
Pairs well with a citrusy Pinot Gris- Italian style
Serve 4
Prep time: 10 minutes
Total time: 15 minutes plus 4 hours to marinate
Ingredients:
½ pound bay scallops
½ pound 50-60 count shrimp
½ cup fresh lime juice
½ cup fresh orange juice
1 small purple onion, finely diced
2 jalapeno chiles, seeded and minced
¼ cup olive oil
3 tablespoons fresh cilantro or mint, finely chopped
3 tablespoons fresh ginger, peeled and grated
Kosher salt to taste
2 small oranges, peeled and sectioned
2 avocados, pitted, peeled, and diced
Instructions:
Place the scallops and shrimp into a nonreactive container. Cover with the lime and orange juices and marinate in the refrigerator for 4 hours. Add onion, jalapenos, oil, cilantro or mint, ginger and salt and marinate for another hour. Add the orange and avocado, toss, and season with more salt if desired. Serve right away.
Terri’s Tips:
This dish can be made with 1/2 pound firm white fish like snapper, cod or halibut, cut into dice size pieces or add to the shrimp and scallops
the acid in the fruit juice actually cooks the fish so don’t cut back on the amount and be sure to marinate (cook) for at least 4 hours; can marinate overnight