Rinse and pat dry shrimp and scallops; cut into small pieces; set aside
12 oz. small salad shrimp,, ½ lb. scallops
Dice red onion into fine, very tiny pieces; set aside
3 tablespoons red onion
Put the seafood and red onions into an airtight container (plastic bag or plastic storage container)
In a medium mixin bowl, combine fresh citrus, salt and cayenne pepper; mix well
¼ cup fresh orange juice, ¼ cup fresh lemon juice, ¼ cup fresh lime juice, ½ teaspoon salt, ½ teaspoon cayenne pepper
Pour fresh juice over shellfish; combine, cover and place in refrigerator for a minimum of 30 minutes. Rotate bag or stir frequently.
When ready to serve, use a slotted spoon and plate Ceviche; garnish with orange zest, dill and diced avocado
1 tablespoon fresh dill, 1 avocado, orange zest
Notes
For best results, taste the ceviche after its marinated for 30 minutes; if it feels "tough" to you, marinate it a little longer - taste it about every 20 minutes until it gets to the texture you like.Frozen seafoodYou can use frozen seafood, just make sure it's thawed well first.