Shrimp and Scallop Ceviche Tacos with Corn Relish

Years ago, we spent a few winter holidays in Mexico and during that time we both fell in love with ceviche. I was intrigued by the fact that the citrus "cooked" the raw fish. Over the years I've made it a few times but usually it's a dish that we eat out. Here's a little different twist putting the mixture into taco shells.

• 1/2 pound fresh or frozen medium shrimp
• 1/2 pound fresh of frozen bay scallops
• 1 cup lime juice
• 1 orange, juiced (1/4 to 1/3 cup)
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped Persian cucumber or English cucumber
• 1 lemon, juiced (3 tablespoons)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon minced shallot
• 2 to 3 teaspoons agave syrup
• Kosher salt
• 6 corn tortillas, heated

Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Halve shrimp lengthwise. In large bowl combine lime juice, orange juice, onion, cucumber, lemon juice, cilantro, and shallot. Add shrimp and scallops: mix well. Cover and chill 4 hours or until opaque and firm to the bite, stirring every hour to make sure it is evenly "cooked."

Remove ceviche from juices with slotted spoon. Stir in agave syrup and salt to taste. Serve with corn relish and tortillas. Makes six servings.

Corn, orange, tomato, cilantro, and green onion: In small skillet cook 1 cup thawed frozen whole kernel corn in 1 teaspoon olive oil and pinch of salt. Cook 2 to 3 minutes or until heated through and lightly browned. Combine corn, 1 orange cut into pieces, 1/2 cup quartered grape or cherry tomatoes, 1 tablespoon sliced green onion, and 1 teaspoon chopped fresh cilantro.