Ceviche

This was a great, relatively fast dinner - it could take longer if you use the chill times I include in the recipe, but I was hungry and couldn’t wait! I also wish I had made some garlic bread. This would have been soooo much better with garlic bread….mmm….

Ingredients

• 2 handfuls of really big cooked shrimp, peeled and halved lengthways
• 1 big handful of small scallops
• 1/2 cup fresh orange juice
• juice from one lemon
• juice from one lime
• 1/4 cup tomato paste
• 3 cloves garlic, minced
• 1/2 cup finely chopped red onion
• 10 cherry tomatoes, cut in halves
• 1 cup snow peas, roughly chopped 
• 2 avocados, diced
• 1/4 cup minced cilantro
• 1/8 cup minced mint
• 1/2 of a jalapeno, minced
• 1 T olive oil
• 1 T hot sauce
• season salt

1. Add juices, tomato paste and garlic to a medium saucepan and bring to a boil. Add the scallops, reduce heat and cook for 2 minutes. Using a sieve, drain the scallops and save the citrus juice mixture.
2. Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes.
3. Mix all veggies and herbs, oil and hot sauce in a bowl. Add shrimp and scallops. Toss in citrus mixture (use as much or as little as you want - I only used about half).
4. Serve immediately or chill up to two hours.