Ceviche has a long standing history in the Vogel/Conoan clan. This acid-cooked dish is a tradition at family weddings and has been a refreshing main course for years. 

The traditional halibut ceviche recipe has been morphed into new iterations over time. Adam has a great salmon ceviche recipe that uses orange, lime, lemon, and habaneros. This last weekend, inspired by the fresh seafood at Pike's Market while visiting Laura and Shane, we made something new. 

Recipe

1. Finely chop 1 lb shrimp into 1/4 inch pieces
2. ​Finely chop 1 lb scallops into 1/4 inch pieces
3. 2 tbls plus 2 tsp salt
4. Cover with half lime and half lemon juice
5. Taste the juice and add salt until it tastes like the ocean.
6. Stir fish every hour. After about four hours, check the biggest piece of fish for doneness.
7. Once cooked, drain the juice and add onions and peppers.
   
   1. Minced onion: Eyeballing it, add 1/3 of the volume of meat in onions.
      
   2. Minced habenaro, serrano, and jalapeno: Eyeballing it, add 1/3 of the volume of onions in peppers.
      
8. Serve ceviche over diced avocado and tomato. Top with cilantro!