Bring a taste of Mexico to the table with this fresh recipe.
Kristin Andrus shares this surprisingly simple ceviche.
Fresh Ceviche with Shrimp and Scallops
1 lb. Sea Scallops
1 lb. Shrimp
Juice from 2 limes, 2 lemons, and 1 orange
Zest from 1 lime
1 tsp. Garlic Powder
2 tsp. Salt
½ tsp Pepper
1 Avocado, diced and additional for topping
½ Red Onion, minced
1/4 C. Cilantro, chopped
Pinch of Crushed Red Pepper
1 Tbsp. EVOO
Sear scallops until cooked through and cook shrimp if needed. (I like to buy pre-cooked shrimp from seafood counter). Prepare all the other ingredients, and place in a large mixing bowl. Refrigerate Ceviche for at least 2-3 hours to let the flavors combine. Serve on tostada shells or with sweet potato chips. Endive leaves are great too for a low cal option as well.
Find other recipes from Kristin on Instagram @kristinandrus