Easter Egg Ceviche

Ingredients

Yield:

4

• • 1 lb. jumbo shrimp, roughly chopped
  • 1 lb. sea scallops, roughly chopped
  • 5 limes, cut in half
  • 1 orange, cut in half
  • ½ cup finely chopped cucumber
  • ½ small red onion, roughly chopped
  • ½ red bell pepper, roughly chopped
  • ½ yellow bell pepper, roughly chopped
  • 1 jalapeno roughly chopped
  • 1 mango roughly chopped
  • 2 avocados, deseeded, peeled and roughly chopped
  • ½ bunch cilantro
  • Salt and pepper to taste

Preparation

Difficulty:

Easy

Time:

20 Minutes

Total Time:

3 Hours20 minutes prep time/3+ hours chill time

1. 1. Combine shrimp, scallop, juice of 4 limes, juice of 1 orange, cucumber, red onion, red and yellow bell pepper and jalapeno in a non-reactive glass or metal bowl, ensuring ingredients are completely submerged in juice.
   2. Cover and refrigerate for no less than 3 hours (up to 8 hours) or until both the shrimp and scallops have become opaque.
   3. Combine mango to shrimp and scallop mixture just prior to serving and drain any additional juice.
   4. In a separate dish, combine avocado, juice of 1 lime, cilantro and salt and pepper to taste.
   5. To serve, place an egg-shaped cookie cutter on the center of a plate.
   6. Fill half way with avocado mixture.
   7. Top avocado mixture with the drained shrimp and scallop mixture and carefully remove the cookie cutter by slowly lifting.
   8. Serve with fresh tortilla chips.