Description
This recipe is one of my family’s favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don’t forget the hot sauce.
Ingredients
- 4 pounds 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
- ground black pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 12