Super simple Ceviche Recipe with Shrimps, Scallops, Avocado, plus a secret ingredient that brings this to another whole level. Check it out! RECIPE HERE: https://DadsThatCook.com/recipes/chef-jasons-trailer-cevicheProbably can't see much, because my lighting isn't good. Because I'm at the river, okay. I'm at the trailer. All right, hey, it's Jason Glover, Dad's that Cook. We're at my trailer. It's vacation time. It's summer. I've got a cool twist on a ceviche that I know your family's going to love, that your friends are going to love. But I got some cool stuff.We're going to make some shrimp, we're going to make some sea scallops. I'm doing it with a margarita mix. Tres Agave margarita mix. And the shrimp, I want to speed up this process a little bit. Because normally, it's going to take an hour and a half for the shrimp to cook through. It's juices and lime, and all that stuff.so as you can see, my little pot over here is boiling up. Why don't we get the shrimp going. I like to clean my shrimp a little bit. You know, you don't want that smelly, stinky shrimpy smell.All right, we're just going to throw those guys in. I'm going to put my timer on. I'm going to start working with my onion, cut my ends off. See how you cut the end off. Peel the top off. We only need about half an onion for this. We're going to do a bunch of slices because I want them pretty fine. And we just cut it down, and look at that. Comes right out the way you want it. It's all going to go right in one big bowl. We're going to strain that out. Pour it right into the ice water. We're just going to let those soak in there for a little bit.All right, so let's get half of this jalapeno. So I'll take a spoon and I'll just go in there like so. And I'll pull it out like that. Do this, go down here like so. Chop that up. Pretty simple. Put that in there, boom. We got our scallions coming up. I like to peel some of it off. Those are cool. We're going to cut these ends off. Got our scallions. The avocado is pretty simple. We're going to go right down the center, boom. See, go right around with the knife. Pop that open like that, take your knife, twist, boom. And I use a big spoon, right. And I just scoop it out like that. And then I flip it over. Look at that, it's perfect. And then when I go to dice it up, I can make it the same size, and make it a little bit more uniform. The whole cross angle. You want it nice and chunky like that. That's a good chunk. And you just throw that stuff in.So we're going to take the shrimp. Here's one. That's it. And we just throw those in. Another tail, bye tail, see you. All right. Simple, you know. Here we go. Found a little avocado there.Let's get our scallops out. It's always good to rinse these guys off. I've got about a pound here. So we won't use them all. The scallops, we're going to do the same thing. We're going to keep them up. And you need a nice sharp knife, man. For the scallops. So I put my fork in there, right. And that way I can just squeeze it. Same thing here. Get it all over everything here. Lemon I got going on in here, okay.Now, let's get some of this Tres Agave stuff. Half a cup, we're going to stick that in there. A little olive oil in here. A quarter cup. The hot sauce. Again, use whatever hot sauce you want, but I like Tapatio. Crank a little pepper on that. A little salt, and then we'll mix that back up again.Okay, so our ceviche has been curing for about 30 minutes or so. It still has another 15 minutes, maybe something like that. But in between that, I want to put some cilantro in there. So the cool thing to do with the cilantro, is to just grab it, put it into a nice ball. And we can just get it in there, and go like so. Okay, I'm going to throw that in. Just like that. Going to mix it up. Going to let it sit a little bit longer. Okay. Get that mix going. Okay. So we'll go put that back in the fridge, and then we'll check it back in about 15, 20 minutes or so and see how we're going through a little chips. Chow it down. So I'll see you in a minute.All right, so it's all ready to roll. Get a little chip in there. I'm going to be here all summer at my trailer, hanging out, testing recipes, loving it. So go to DadsThatCook.com, make sure you tune in. I'm looking forward to hanging out with you. See you later.YouTube: https://www.youtube.com/DadsThatCookWebsite: https://www.DadsThatCook.comInstagram: https://www.instagram.com/DadsThatCookFacebook: https://www.facebook.com/DadsThatCookTwitter: https://twitter.com/DadsThatCook
