Smoked Seafood Ceviche
By Traeger Kitchen
Add a deep and rich flavor by giving seafood a smoke before marinating it in the bright and zesty citrus juices. Season with savory spices and lime, then serve it up as an appetizer or main attraction.
Prep Time
20 Minutes
Cook Time
1 Hours
Pellets
Mesquite
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Pound | sea scallops, shucked |
| 1 Pound | shrimp, peeled and deveined |
| 1 Tablespoon | canola oil |
| 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
1
In a bowl combine the shrimp, scallops and canola oil.
2
When ready to cook, set the grill temperature to 180 degrees F and preheat, lid closed for 15 minutes.
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.
180 ˚F / 82 ˚C
00:45
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.
325 ˚F / 163 ˚C
00:05
5
Let scallops and shrimp cool, then cut in half width-wise, and combine them with the ingredients in the bowl.
6
Refrigerate Ceviche for at least 2-3 hours to let the flavors combine. Serve with corn chips.
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