What you will need:
1/2 lb of prawns & scallops (both raw)
1 avocado
1/2 tsp of kosher or sea salt
1/4 chile de arbol or ancho chile ground, paste or in dried powder form
1 lime-squeezed
1 lemon-squeezed
1/2 tangerine-squeezed
1/2 white or red onion chopped
A handful of green onion
1 bunch of small red or marbled radishes (organic are more tender)
Fresh ground pepper to taste
Some sort of hot sauce (I used a habanero based called Melinda's) to taste (I used a lot!)
Start by chopping white or red onion and putting in a bowl with all freshly squeezed citrus (all), salt, pepper and ancho chile or chile de arbol.
Next you want to boil a pot of water and once it almost comes a rolling boil, add the shrimp and scallops. Let them cook till opaque and/or pink but do not over cook. You want them tender.
Put them in a bowl of cool water for a few mins, drain and then chop into 1/2 to 1/4 inch pieces. Put with onion/citrus/seasoning mixture in fridge to chill for 1-3 hours.
Then start chopping your veggies: radishes, green onion, avocado, cilantro (I didn't use cilantro today because the person that I'm sharing this with doesn't care for it but I HIGHLY suggest it!)
Add your fresh veggies last, meaning right before you serve so that they'll add crunch to your ceviche! Especially avocado so it doesn't get mushy. Lastly, add hot sauce to taste!
