Grilled Shrimp and Scallop Ceviche

4 Wild size-16/20 shrimp, peeled and deveined

4 Scallops size-10/20

2 Limes

1 ½Cups Cherry tomatoes

1 Celery heart

6 Cilantro sprigs

½ Red onion

3Tbl Extra virgin olive oil

½Cup Clamato juice

1ea Rocoto chile or substitute 3 jalapenos and ½ of 1 red bell pepper blanched in boiling water

Preheat the grill on high

Dry the scallops and shrimp on paper towels and season well with salt and pepper.

Rub the grill grates with a paper towel dipped in oil

Place the shrimp and scallops on the grill and cook until ¾ of the way done

Juice the limes into a mixing bowl and add the clamato

Puree the chile in a blender and add to the mixing bowl

Thinly slice the ½ red onion and celery hearts and add to the bowl

Cut the cherry tomatoes in half and add to the bowl

Pick the cilantro leaves off of the stem and add to the bowl

Cut the shrimp and scallops into ¼?s and add to the vegetables and marinade

Toss all of the vegetables and shellfish in the marinade and let rest for 15 minutes

Check the seasoning of the marinade and add the olive oil

Serve and enjoy!