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Ceviche with Shrimp and Scallops

Recipe By :JAVI19
Serving Size : 12 Preparation Time :0:15
Categories : Appetizers Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pound shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion -- chopped
1 cucumber -- peeled and chopped
1 large tomato -- coarsely chopped
1 jalapeno pepper -- chopped
1 serrano pepper -- chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
black pepper -- ground; (to taste)

In a large glass or ceramic bowl, gently toss the shrimp and scallops
with the lime juice and lemon juice. Mix in onion, cucumber, tomato,
jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl,
and chill ceviche 1 hour in the refrigerator, until shrimp and scallops
are opaque.

"Javi's Really Real Mexican Ceviche"

Janet's Note: I have cut up the shrimp and scallops into bite-sized
pieces and served the ceviche with large corn chips for scooping.

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