Scallop and Shrimp Ceviche

Farmed scallops, often called Bay Scallops or Japanese Scallops in the market, are the most sustainable scallop choice. “Giant Scallops,” or sea scallops, have a number of environmental and by-catch concerns (Read about it here). The shrimp industry is complex: try to avoid warm-water shrimp, and shrimp or prawns from Oregon or BC are preferable. Learn more here.

• ½ Lb. Bay Scallops
• ¼ Lb. Shrimp
• 2 Oranges squeezed
• 4Limes squeezed
• 2Lemons Squeezed
• ½ Red onion fine diced
• 1 Jalapeños seeded and fine diced
• 1/4 bunch Cilantro chopped
• 1 pinch Salt
• 1 Tsp Pepper
• 2 green onions chopped
• 2 Roma Tomatoes seeded and diced

Combine orange juice, lemon juice, and lime juice in a non reactive bowl (ceramic or glass). Add seafood, red onion, jalapeños, cilantro, salt and pepper and stir to combine. Making sure that all seafood is under the juice (if not more juice is needed) cover with plastic wrap and refrigerate for 15-20 hours.

Strain and add green onions and diced tomatoes. Serve with tortilla chips or in small portions. Keep refrigerated up to three days.

Adaptations: Try using grapefruit juice in the citrus blend. Use different combinations of fish.

Serves 4-6.