Shrimp and Scallop Ceviche

It's almost time for Taste of Little Italy in San Diego!! 

The annual event is happening this Wednesday June 20,2012 from 5PM to 9PM. The list of restaurants participating is impressive, including Bencotto, Petrini's, Mona Lisa's, and I can't wait to try the sample from Po Pazzo!

If you haven't gotten your tickets yet, you can still buy them on the day of, call 619-615-1092.

In honor of this fabulous event, I am posting one of the featured recipes created by San Diego's awesome Chef Deborah Scott, the head chef at one of our favorite restaurants Indigo Grill. We made it this weekend, the perfect blend of ingredients and so simple and perfect for Summer!

Shrimp and Scallop Ceviche

by Deborah Scott

2 lbs fresh scallops

2 lbs fresh shrimp

Combine:

2 large onion, chopped

2 jalapenos, stemmed, seeded, and minced

10 tomatoes, chopped

10 cucumbers, peeled, seeded, and chopped

2 bunch cilantro, cleaned and chopped

1 cup lime juice

4 tbsp orange juice

Marinate seafood and vegetables in non-reactive container.  Cover mixture and chill.  Marinate for 30 minutes to 2 hours (more than a two hour marinade and the seafood will toughen). 

Salt and Pepper to taste

Garnish with baked corn chips, fresh avocado, or orange slice

Hope to see you all at the festival!