Seafood Medley Ceviche

Ingredients

• 0.5 pounds scallops , cut into small chunks
• 0.5 pounds shrimp , cut into small chunks
• 0.5 pounds tilapia , cut into small chunks
• 2 medium lemons , juiced
• 2 medium limes , juiced
• 1 medium orange , juiced
• 1 medium serrano pepper , diced
• 1 medium avocado , diced
• 1 medium tomato , seeded and diced
• 0.5 medium cucumber , peeled and diced
• 0.5 medium red onion , diced
• 0.13 cups chopped fresh cilantro
• 4 cloves garlic , minced
• 0.25 cups tomato and clam juice cocktail
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• 1 teaspoon lemon-pepper seasoning
• 0.5 teaspoons Worcestershire sauce
• 0.25 teaspoons ground white pepper

Instructions

1. 1

   Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.

2. 2

   Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.

3. 3

   Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.

4. 4

   Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.