Name: City Ceviche
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Sea scallops - ½ pound; Shrimp, peeled and deveined - ½ pound; Fresh lime juice - ½ cup; Fresh orange juice - 2 tablespoons; Grated orange zest - 1 tablespoon; Halved, thinly sliced red onion - ½ cup; Finely chopped red bell pepper - 1; Finely chopped yellow bell pepper - 1; Diced seeded tomato - 1 cup; Serrano chile pepper, seeded and minced - 1 small; Coarsely chopped fresh cilantro - ½ cup; Kosher salt to taste - ½ cup; Ground cumin - ⅛ teaspoon; Cayenne pepper (Optional) - ⅛ teaspoon; Avocado, diced - 1; Olive oil - 1 tablespoon

Ingredients for - City Ceviche

1. Sea scallops ½ pound

2. Shrimp, peeled and deveined ½ pound

3. Fresh lime juice ½ cup

4. Fresh orange juice 2 tablespoons

5. Grated orange zest 1 tablespoon

6. Halved, thinly sliced red onion ½ cup

7. Finely chopped red bell pepper 1

8. Finely chopped yellow bell pepper 1

9. Diced seeded tomato 1 cup

10. Serrano chile pepper, seeded and minced 1 small

11. Coarsely chopped fresh cilantro ½ cup

12. Kosher salt to taste ½ cup

13. Ground cumin ⅛ teaspoon

14. Cayenne pepper (Optional) ⅛ teaspoon

15. Avocado, diced 1

16. Olive oil 1 tablespoon

How to cook deliciously - City Ceviche

1 . Stage

Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.

2 . Stage

Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.

3 . Stage

Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.

4 . Stage

Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.

5 . Stage

Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.