Summer ceviche salad

Delight in the freshness of summer with this zesty ceviche salad. Bursting with tangy flavors, it's a perfect blend of seafood, citrus, and crisp veggies. Perfect for a light and refreshing meal.

Ingredients:

• 12 sea scallops, raw
• 12 shrimp, raw
• 1 red pepper
• 1 green pepper
• 1 yellow or orange pepper
• 1 poblano chili pepper (or other hot chili pepper, to your own taste and tolerance level)
• 6-8 limes
• 3 tomatoes
• 1 white or yellow onion
• 1/4 to 1/2 teaspoons salt (see Note)

Instructions:

1. Prepare the ceviche on the morning of the day you intend to serve it. Allow the seafood to marinate in the lime juice for a minimum of 4 hours. I recommend prepping the vegetables simultaneously so that they are well chilled by the time you mix them together for serving.
2. Begin by preparing the ceviche: • Cut the scallops and shrimp in half horizontally, then dice them into small pieces. Transfer to a glass or nonreactive bowl.
3. • Extract the juice from 5-6 limes using a juicer or citrus reamer, and pour it over the seafood until fully covered. Add more lime juice if necessary to ensure all the seafood is submerged.
4. • Refrigerate the mixture and let it marinate for at least 4 hours. Stir occasionally throughout the day to ensure even exposure to the lime juice. The seafood is ready when it turns white and is no longer translucent.
5. For the rest of the ingredients: • Remove seeds from all the peppers, then finely slice and dice them (no larger than ½ inch). Wear gloves if handling hot chili peppers. • Deseed the tomatoes and chop them into small pieces (½ inch or smaller). • Dice the onion. • Combine peppers, chili, tomatoes, and onion in a large bowl. Sprinkle with approximately ¼ tsp salt. (Note: Use salt sparingly; you can always adjust to taste later on. The salt should enhance the flavors of the vegetables. Be conservative.) • Squeeze the remaining lime juice over the vegetable mix, mix well, and refrigerate.
6. When you are ready to serve: • Drain the seafood from the lime juice. • Add the seafood to the chopped vegetables and mix thoroughly. Portion the ceviche into 4 bowls. • Serve chilled with a cold beer or crisp white wine. Enjoy on the porch with some reggae music playing in the background. Bliss.
7. Additional Tip: Feel free to incorporate dill, shredded basil, or fennel fronds if desired. I didn't have any fresh herbs on hand when preparing this yesterday, but the vibrant flavors and crunch of the vegetables were satisfying without the addition of herbs.

Summary:

• Calories: 605 kcal
• Fat: 5 g
• Protein: 56 g
• Carbs: 109 g
• Potassium: 3040 mg
• Magnesium: 211 mg