We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Smoked Seafood Ceviche

20

1

Mesquite

Add a deep and rich flavor by giving seafood a smoke before marinating it in bright and zesty citrus juices. Season with savory spices and lime, then serve it up as an appetizer or the main attraction.

4

Activating this element will cause content on the page to be updated.

:

main

  • 1 Pound sea scallops

  • 1 Pound (21/24 count) shrimp, peeled & deveined

  • 1 Tablespoon Canola oil

  • Zest of 1 lime

  • Juice of 1 lime

  • Juice of 1 lemon

  • Juice of 1 orange

  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 2 Teaspoon Salt

  • 1/2 Teaspoon Pepper

  • 1 diced avocado

  • 1/2 red onion, finely diced

  • 1 Tablespoon cilantro, chopped

  • 1 Pinch crushed red pepper flakes

  • 1

    When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    : 180 ˚F

  • 2

    In a medium bowl, combine the shrimp, scallops, and canola oil and toss to coat. If using smaller scallops, thread onto skewers leaving space between the scallops.

    • 1 Pound sea scallops

    • 1 Pound (21/24 count) shrimp, peeled & deveined

    • 1 Tablespoon Canola oil

  • 3

    Place the shrimp and scallops directly on the grill grates. Close the lid and smoke for 45 minutes.

    : 180 ˚F

  • 4

    In a large bowl, add the lime juice and zest, lemon juice, orange juice, garlic powder, onion powder, salt, pepper, avocado, onion cilantro, and red pepper flakes. Gently toss to combine, and store covered in the refrigerator until ready to use.

    • Zest of 1 lime

    • Juice of 1 lime

    • Juice of 1 lemon

    • Juice of 1 orange

    • 1 Teaspoon garlic powder

    • 1 Teaspoon onion powder

    • 2 Teaspoon Salt

    • 1/2 Teaspoon Pepper

    • 1 diced avocado

    • 1/2 red onion, finely diced

    • 1 Tablespoon cilantro, chopped

    • 1 Pinch crushed red pepper flakes

  • 5

    After smoking the shrimp and scallops, increase the grill temperature to 325°F and cook for an additional 5 minutes to ensure they are fully cooked, firm, and opaque.

    : 325 ˚F

  • 6

    Remove the shrimp and scallops from the grill. Let cool completely before cutting in half width-wise. Add the shrimp and scallops to the ingredients in the bowl. Toss to combine. Refrigerate the ceviche for at least 2-3 hours to let the flavors combine. Serve with corn chips. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.