City Ceviche

Ingredients

• 8 ounces sea scallops
• 8 ounces shrimp , peeled and deveined
• 0.5 cups fresh lime juice
• 2 tablespoons fresh orange juice
• 1 red bell pepper , finely chopped
• 1 yellow bell pepper , finely chopped
• 1 cup diced seeded tomato
• 0.5 cups halved , thinly sliced red onion
• 0.5 cups coarsely chopped fresh cilantro
• 1 small serrano chile pepper , seeded and minced
• 1 tablespoon grated orange zest
• 0.13 teaspoons ground cumin
• 0.13 teaspoons cayenne pepper , Optional
• kosher salt to taste
• 1 avocado , diced
• 1 tablespoon olive oil

Instructions

1. 1

   Fill a large bowl with ice and cold water; set aside. Remove and discard tough side muscles from scallops, if necessary. Slice scallops in half horizontally.

2. 2

   Fill a 1-quart saucepan 3/4 full with salted water; bring to a boil. Add scallops; reduce heat to a low simmer. Poach until just cooked through, about 1 minute. Transfer scallops using a slotted spoon to the bowl of ice water to stop the cooking.

3. 3

   Return water to a boil. Add shrimp; poach until opaque and pink, 2 to 3 minutes. Transfer shrimp using a slotted spoon to the same bowl of ice water to stop the cooking.

4. 4

   Drain scallops and shrimp; pat dry with paper towels. Transfer to a glass, ceramic, or other non-reactive bowl. Stir in lime juice and orange juice. Cover bowl; refrigerate for 30 minutes.

5. 5

   Drain and discard juice from seafood, leaving it just moist. Add bell peppers, tomato, red onion, cilantro, serano, orange zest, cumin, cayenne pepper, and salt; refrigerate 30 minutes more.

6. 6

   Gently fold in avocado and drizzle with oil just before serving. Serve in martini glasses or stemmed margarita glasses.