Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche from
Top Ate on Your Plate

Makes 1 serving

Ingredients

• ¼ cup shrimp, diced into bite size pieces
• 8 bay scallops
• ½ cup lime or lemon juice
• ½ tsp fresh cilantro, finely chopped
• 1 TBSP cucumber, finely chopped
• 1 TBSP plum tomato, finely chopped
• 1 TBSP red onion, finely chopped
• 1 TBSP mango, finely chopped
• 1 TBSP avocado, finely chopped
• 3 slices avocado for garnish

Directions

1. Bring 1 quart of water to a boil in a small saucepan. Add 1 TBSP of salt. Poach the shrimp and scallops in the water for 1-2 minutes. Remove and set aside.
2. Place the shrimp and scallops in a nonreactive bowl (like a Tupperware container). Pour lime/lemon juice over top and seal tightly. Refrigerate for 1 hour to overnight allowing the seafood to marinate in the juices. 
3. Drain the seafood, retain about a TBSP of the lime juice and combine with all chopped ingredients. Garnish with avocado and serve cold.