Rob Carson: Once again my name is Carson. I am a radio personality and a gourmet cook and today we are making scallop and shrimp ceviche. It's little bit different, nontraditional. It's not lime cured seafood. It's actually sauted with lime, garlic and olive oil seafood and all the traditional things you find in a ceviche, like some wonderful vegetables, jalapeo and some other things that I am going to bring in altogether. So I am still prepping a little bit here. I have got a nice avocado. What I have done is I have already cored it and peeled it obviously. I want nice chunks of avocado so I am just going to cut along the avocado lengthwise. I am going to do this. I am going to add that a little bit later because avocado is very soft and I don't want have baby food in my ceviche. You want little firmness in your avocado. You don't want an over-riped avocado. So you want to have chunks of avocado. This avocado is fairly soft. Little softer than I like, but it will work. Campari tomatoes, what I am going to do with this is cut in half and then I am going to do this. I am going to core it. I like big chunks of tomato. Drop that in there. I have got a crate up here. I don't know how many you want to use, if you want more tomatoes, if I add some more tomatoes, we have one fewer tomatoes. Don't add as many tomatoes. I don't have an exact amount here. Campari is nice because they are flavorful and easy to work with. I am going to take my onion and I am going to add it here. I have got large onion. I have got about three fourths of it in here. Right now I am just going to put half and leave some. We will see how it goes. Let me stir that in. These colors are going to be so cool, guys. Now I am going to add my beautiful bell pepper. Obviously, these are nice bell peppers. These are wonderfully flavorful and again, you can get them at the grocery store or you can get from the wholesale club. Wholesale club is a little bit cheaper. You can buy like six for 5-6 bucks. Glossary store is going to be about a third more than that. Again, I have got about one and-a-half of these. I am going to go in and just add most of it. I am continually checking my color. I am continually looking at the consistency and if I decide I need more onions then I can add more onions. If I decide that I need more tomato, I add more tomato. I am going to go ahead and then add my jalapeo, nicely chopped. Again, I have got about one-and-a-half jalapeos here. Look at the green, isn't that nice? Add some more color to it. This is going to be really, really pleasing to the eye and to the palette. It's always important. I am going to add some nice sea salt. Again, use sea salt or kosher salt, don't use ionized salt. That's for your sidewalk. Add about a good teaspoon to a teaspoon-and-a-half of salt. Fresh cracked pepper, again probably about a teaspoon to a teaspoon-and-a-half. If you want a little more, go for it. If you want a little less, that's fine too. Alright, now there is a couple ingredients that I am waiting till the end to add. Come here. I am going to add my cilantro towards the end here and I am going to add my avocado at the end. Before I do that, I have got a seasoned rice vinegar. The reason why I use seasoned rice vinegar, it's got great flavor, it's not overpowering and it seems to compliment the seafood and the vegetables at the same time. So I am just going to add, I don't know, a tablespoon. Not too much. I am going to add a little bit of my favorite hot sauce. Usually, I used Tabasco because it's very simple and it's just Tabasco and just light vinegar. Today I am using a little Pico de Gallo which is a hot sauce from Mexico. Look at that, we are almost done. Now let's add our cilantro. Again with cilantro which is generally raised in sandy conditions so unless you like the feel of sand in your teeth that I know many of you may, you probably want to rinse this off. I am going to use about half from the top of this. That's about a cup of nice, finely chopped cilantro. I am just going to go ahead and add my avocado. Boom! I am going to add my cilantro. I don't want to waste it. Come here let's finish this, shall we? I found that the colors of the food really compliment the pink of the bowl that my wife bought me. I loved the bowls really honey. They are great. If you have got guests coming over, you want to put this in the refrigerator for an hour to two hours and then you will be ready to go. So there you have it guys. That's my version of scallops and shrimps ceviche, a slightly different take on it. For those of you who are ceviche purist, don't worry it's really, really good. It's great to serve in the middle of the table, it's great to serve as an appetizer course, after soup, kind of as a salad course, it's excellent. So enjoy. 1