Ingredients
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1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
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1/2 lb bay scallop (the little ones)
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1 cup cucumber, peeled and diced into 1/4-inch pieces
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1/4 cup red onion, finely chopped
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1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
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1 tablespoon roughly chopped cilantro leaf (may add more if you like)
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2 tablespoons extra virgin olive oil
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1/2 teaspoon salt
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1/2 teaspoon lemon pepper
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1 cup diced tomato
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2 lemons, juice of
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2 limes, juice of
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2 oranges, juice of
Instructions
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.