Smoked Seafood Ceviche
1 lb. Sea Scallops
1 lb. (21/24 count) Shrimp, Peeled & Deveined
1 Lime, Juiced, and Zested
1 Lemon, Juiced
1 Orange, Juiced
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Salt
1/2 tsp. Pepper
1 Avocado, Diced
1/2 Red Onion, Minced
1 Tbsp. Cilantro, Chopped
1 pinch Crushed Red Pepper
1 Tbsp. Canola Oil
In a bowl combine the shrimp, scallops and canola oil.
When ready to cook, start the Z Grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 180 and pre heat, lid closed, for 10 to 15 minutes.
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 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.