smoked seafood ceviche
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 Avocado, Diced
1/2 red onion, diced
1 Tablespoon cilantro, finely chopped
1 Pinch red pepper flakes
PREPARATION
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.