City Ceviche

1. 1

   Fill a large bowl with ice and cold water; set it aside. Remove and discard the tough side muscles from the scallops, if needed. Slice the scallops in half horizontally.

2. 2

   Fill a 1-quart saucepan three-quarters full with salted water; bring it to a boil. Add the scallops; lower the heat to a gentle simmer. Poach until just cooked through, about 1 minute. Using a slotted spoon, transfer the scallops to the bowl of ice water to halt the cooking.

3. 3

   Bring the water back to a boil. Add the shrimp; poach until opaque and pink, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the same bowl of ice water to stop the cooking.

4. 4

   Drain the scallops and shrimp; pat them dry with paper towels. Move them to a glass, ceramic, or other non-reactive bowl. Stir in the lime juice and orange juice. Cover the bowl; refrigerate for 30 minutes.

5. 5

   Drain and discard the juice from the seafood, leaving it just moist. Add the bell peppers, tomato, red onion, cilantro, serano, orange zest, cumin, cayenne pepper, and salt; refrigerate for 30 minutes more.

6. 6

   Gently fold in the avocado and drizzle with the oil just before serving. Serve in martini glasses or stemmed margarita glasses.

• Calories 89.91 kcal Low Source
• Protein 8.11 g Moderate
• Carbs 6.33 g Moderate
• Total Fat 4.17 g Moderate
• Saturated Fat 0.54 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 33.66 mg Moderate
• Sodium 93.79 mg Low Source
• Fiber 1.84 g Low Source
• Sugar 1.47 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 27.21 mg Low Source
• Iron 0.7 mg Low Source
• Potassium 188.09 mg Low Source
• Vitamin A 34.88 mcg_rae Low Source
• Vitamin C 20.64 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Fish 🐟
• Tomatoes 🍅
• Onions 🧅