Ceviche - Robert Mondavi Ceviche

• 1 lb (.5 kg). scallops
• 1/2 lb (.2 kg). medium shrimp, peeled
• 2 medium tomatoes, finely diced
• 1 medium yellow bell pepper, finely diced
• 1 medium mild red onion, finely diced
• 1 medium carrot, grated
• 1/4 cup (60 ml) chopped fresh cilantro
• 1 small jalapeno, seeded and minced
• Juice of 1 lemon
• Juice of 1/2 lime
• 2 tbsp (30 ml). olive oil
• 1 tsp (5 ml). minced garlic
• 1 large avocado, diced
• 1 tsp (5 ml). kosher salt
• Fresh ground pepper

1. Bring a large saucepan of water to a boil over medium-high heat.
2. Gently lower the scallops into the water and then remove immediately.
3. Place on a plate to cool.
4. Bring the water back to a boil.
5. Drop the shrimp into the water and turn off the heat.
6. Let sit until the shrimp are bright orange, about 5 minutes.
7. Transfer to a plate to cool.
8. Mix together the tomatoes, bell pepper, onion, carrot, cilantro, and jalapeno.
9. Add the scallops and shrimp to the vegetables.
10. Whisk together the lemon juice, lime juice, olive oil and garlic in a small bowl.
11. Pour over the vegetable and fish mixture and toss to mix evenly.
12. Gently stir in the avocado and salt.
13. Refrigerate until chilled, at least 2 hours.
14. Serve with a grind of fresh pepper.
15. Suggested wines: Byron Pinot Blanc or Caliterra Sauvignon Blanc

scallops, shrimp, tomatoes, yellow bell pepper, red onion, carrot, fresh cilantro, jalapeno, lemon, lime, olive oil, garlic, avocado, kosher salt, fresh ground pepper

Taken from online-cookbook.com/goto/cook/rpage/000FBF (may not work)