Shrimp and Scallop Ceviche with Grilled Vegetables
15
Minutes Prep Time
10
Minutes Cook Time
4
Servings
Chef James Carlin shows how to make a simple seafood dish in this session of Game Day Grub. The video has the recipe and directions for a tasty Shrimp and Scallop Ceviche with Grilled Vegetables. You can prep this the night before and then prepare and serve in just minutes on the day of the game.
INGREDIENTS
2 lemons, juiced
2 limes, juiced
½ lb. medium shrimp, peeled, deveined and cut into ½ inch pieces
½ lb. bay scallops
⅓ cup cilantro, chopped
2 tablespoons extra virgin olive oil, divided
Kosher salt
2 oranges, juiced
1 medium red onion, cut into rings
1 lb. plum tomatoes, sliced
1 red bell pepper, halved, seeds removed
2 jalapeños, halved, seeds removed
1 bulb fennel, halved, core removed
1 ripe avocado, peeled, pitted and diced
INSTRUCTIONS
In large glass bowl, combine lime and lemon juice with shrimp and scallops. Make sure shrimp and scallops are covered completely with juice to insure even cooking. Cover and refrigerate 4 hours.
Pour into colander, drain off juice.
Preheat grill or grill pan to medium-high heat.
In large bowl, mix together cilantro and 1 tablespoon oil. Stir in shrimp and scallops. Season with salt and orange juice.
In large mixing bowl, combine remaining oil, kosher salt, red onion, tomatoes, red pepper, jalapeno and fennel. Grill all vegetables till soft and refrigerate. When cool, cut vegetables into bite-size pieces.
Combine cut vegetables with shrimp and scallop mixture. Add avocado just prior to serving.
