• 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

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.