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Smoked Seafood Ceviche

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 Min

Cook Time

1 Hrs

Pellets

Mesquite

Ingredients

Number of People Serving

4

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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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