Summer Ceviche ~ A Fresh Family Fave

We love shellfish in this family. We also love avocados, vine ripened cherry tomatoes and citrus. So, what better way to celebrate all of the summer deliciousness than in ONE giant dish!?

Especially with so many people starting backyard gardens during the stay-home orders (or any summer!), this is a great dish to use up some of what you already have! Plus, it's easy enough that your kiddos can help you make it.

Here’s what you need:

• 2 lbs large/jumbo shrimp (uncooked or cooked - will give you instructions for both)
• 2 lbs large sea scallops
• 2 Large avocados (you can use 3 if you LOVE Avos like we do!)
• 2-3 lbs Cherry tomatoes, halved
• 2 Tbl EVOO
• ½ cup cilantro (more if you love it)
• 2 cloves of minced garlic
• ½ cup sweet vidalia onion
• 2 cups of citrus juices - fresh lime juice and lemon juice are best, but you can also add in orange
• 2 Tbl chili sauce
• Capers to taste 
• *optional: jalapenos peppers or other heat!

Here’s What you Do: 

Par boil the shrimp and scallops in boiling water for about 30 seconds - until the skin turns colors (shrimp will turn pinkish and scallops will get a more white exterior). It doesn’’t need to be fully cooked - the citrus juice will do the rest. (skip this step if your seafood is already cooked)

1. Place the par boiled (or pre-cooked) shrimp and scallops into a large bowl; add in citrus juice. Cover and refrigerate for 2 hours (minimum; you can do longer)
2. After the seafood has been “citrus cooked”, drain the juice from the bowl.
3. In a pan, heat the EVOO; add the garlic and let it simmer for a few minutes to transfer the flavor of the garlic to the oil. Remove from the heat, let cool and transfer to the large bowl.
4. Add the halved cherry tomatoes (seeds and all!)
5. Coarsely cube and scoop the avocados and transfer to the large bowl
6. Add in the onion, chili sauce, capers and cilantro (and jalapenos or other hot peppers, if desired)
7. Gently mix the bowl so as not to crush the avocados

Serve immediately or let chill in the fridge until ready to serve. 

Warning: this dish does not last more than 2 days in our house as a family of 4. You can add in other seafood - including snapper or white fish. My kids like to eat this with tortilla chips - I’m happy to eat it on its own or atop a salad.