Prepare your mise
en place (gathering everything in place).
In a stock pot,
add 1/8 cup of salt to 4 cups of water, bring to a boil. Add the shrimp, remove
from heat, and wait 3 minutes. Remove shrimp and plunge in an ice bath to stop
cooking. Drain and cut to medium dice (about 1/2 inch pieces).
In a medium size
bowl combine the citrus juices and zest, cucumber, onion, tomato, shrimp and
scallops. Cover and marinate in the refrigerator for at least an hour.
In a small bowl, whisk
together olive oil, Organic Flax Seed Oil, Threefold Blend Spicy, Threefold
Blend Savory, and Sea-Vegetables Powder.
Cut the avocado into 1/2-inch dice and set aside. Pour the small bowl ingredients into the medium bowl and stir until well combined. Gently fold in the avocado and cilantro. Marinate at room temperature for 30 minutes. Taste, then salt and pepper accordingly.
Prepare your supreme orange garnish: Cut off all the orange peel. Set orange on the side so that the core is facing you. Carefully run your knife on both sides of the membrane that separates the fruit sections. Remove supremed pieces as you go and set aside.
Quarter the lime
and orange.
To serve, gently
scoop ceviche into a serving dish. Squeeze the juice from 1/4 fresh lime and
1/4 fresh orange over the ceviche. Top with one or two orange supreme sections
and freshly chopped cilantro. Serve with crisp of choice.
