City Ceviche

Remove tough side muscles from scallops, if necessary. Slice scallops in half horizontally.

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

Return water to a boil. Poach shrimp until opaque and pink, 2 to 3 minutes. Use a slotted spoon to transfer shrimp to the same bowl of ice water to stop cooking.

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

Pour off juice from seafood, leaving it just moist. Add orange zest, red onion, bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes.

Just before serving, gently fold in avocado and drizzle ceviche with oil. Serve in martini glasses or stemmed margarita glasses.