Step

• Step 1

  In a bowl combine the shrimp, scallops and canola oil.

  Ingredients

  • 1 Pound sea scallops, shucked

  • 1 Pound shrimp, peeled and deveined

  • 1 Tablespoon canola oil

• Step 2

  When ready to cook, set the grill temperature to 180 degrees F and preheat, lid closed for 15 minutes.

• Step 3

  Arrange the shrimp and scallops on the grill and smoke them for 45 minutes. While they are smoking, prepare all the other ingredients, and place in a large mixing bowl.

  00:45

  180 ˚F / 82 ˚C

  Ingredients

  • 1  lime, zested and juiced

  • 1  lemon juice

  • 1  orange, juiced

  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 2 Teaspoon salt

  • 1/2 Teaspoon black pepper

  • 1  diced avocado

  • 1/2  red onion, diced

  • 1 Tablespoon cilantro, finely chopped

  • 1 Pinch red pepper flakes

• Step 4

  When the shrimp and scallops are finished smoking, turn the grill up to 325 and cook an additional 5 minutes, to make sure they are fully cooked.

  00:05

  325 ˚F / 163 ˚C

• Step 5

  Let scallops and shrimp cool, then cut in half width-wise, and combine them with the ingredients in the bowl.

• Step 6

  Refrigerate Ceviche for at least 2-3 hours to let the flavors combine. Serve with corn chips.