Scallop and Snapper Ceviche

Name: Scallop and Snapper Ceviche
Cuisine: American
Ingredients: 2 oranges, peeled and sectioned; ½ pound red snapper, yellowtail snapper, or other firm-fleshed white fish, cut into bite-size chunks; ½ pound red snapper, yellowtail snapper, or other firm-fleshed white fish, cut into bite-size chunks; ½ pound red snapper, yellowtail snapper, or other firm-fleshed white fish, cut into bite-size chunks; ½ pound scallops (small bay scallops can be used as is, larger sea scallops should be halved); ½ pound scallops (small bay scallops can be used as is, larger sea scallops should be halved); ½ pound scallops (small bay scallops can be used as is, larger sea scallops should be halved); ⅓ cup freshly squeezed lime juice; 1 ripe Hass avocado, peeled, pitted, and cubed; 1 Roma or other plum tomato, chopped; 1 Roma or other plum tomato, chopped; ¼ cup finely diced red bell pepper; ¼ cup finely diced red onion; 1 to 2 fresh serranos or 1 fresh jalapeño, minced; 1 to 2 fresh serranos or 1 fresh jalapeño, minced; 1 to 2 tablespoons extra-virgin olive oil; ¼ teaspoon kosher salt or coarse sea salt; ¼ teaspoon kosher salt or coarse sea salt; Diced yellow tomato or yellow bell pepper (optional), for more color; Diced yellow tomato or yellow bell pepper (optional), for more color; Lime wedges, for garnish

Preparation info

Serves
2
as a main course or 4 as an appetizer

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The citrus juice in traditional ceviche chemically “cooks” the seafood. In this version, we finish the process with smoke, adding another contrasting flavor.

Ingredients

2 oranges, peeled and sectioned
½ pound red snapper, yellowtail snapper, or other firm-fleshed white fish, cut into bite-size chunks

Americas
United States
Starter
Fish course
Gluten-free
Pescatarian

Method

Squeeze enough orange sections to make 2 tablespoons of juice. Cut the remaining sections in halves or thirds and reserve.
Marinate the snapper and scallops in the lime and orange juices in a nonreactive bowl for 30 to 40 minutes.
While the seafood “cooks,” prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Drain