Summer Ceviche

1-1/2 pounds extra-large shrimp, peeled, deveined and halved lengthwise
1/4 pound bay scallops
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1/4 cup fresh lime juice plus more for dipping glasses
1/4 cup ketchup
3 cloves garlic, crushed
1/2 cup diced white onion
1/2 cup diced red onion
1 green onion, thinly sliced (white and green parts)
3/4 cup diced tomato, seeded
1/8 cup minced cilantro
1 Tablespoon diced jalapeno, seeded
1 Tablespoon olive oil
1 Tablespoon hot sauce
2 avocados, diced
Kosher salt
Slices of lime

Add orange juice, lemon juice, lime juice, ketchup and garlic to a medium saucepan and bring to a boil. Add shrimp and scallops; reduce heat and cook for 3 minutes. Using a sieve, drain shrimp reserving citrus juice mixture.

Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water.

Add tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat.

When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.


- Cathy Pollak