Recipe Of The Day: Shrimp & Scallop Ceviche

In keeping with the light and hearty theme we have been on lately, we thought why not hit the family off with a easy Ceviche recipe that is just amazing and fresh. The flavors in this dish combine to create such wonderful sensations its almost like eating something that was cooked for hours to get that flavor, but was hardly even cooked at all.
I hope you enjoy this seafood favorite in my household.
 The Recipe Of The Day and more photos after the break...



Shrimp & Scallop Ceviche.
Ingredients: 

• 1/4 cup kosher salt, plus more for seasoning
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound bay scallops
• 2 lemons, juiced
• 2 limes, juiced
• 2 oranges, juiced
• 1 tsp ground cayenne pepper
• 1 tsp smoked paprika
• 1 cup peeled, seeded and diced cucumber (1/4-inch
• 1/2 cup finely chopped red onion
• 2 serrano chiles, seeded and finely chopped
• 1 cup seeded and diced tomatoes
• 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
• 1/4 cup extra-virgin olive oil

Directions:

Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. 

Season the water with 1/4 cup of kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.

Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.

Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 15 - 30 minutes, then season to taste with kosher salt.

To serve, divide the ceviche between 6 chilled martini glasses, garnished with cilantro leaves.