->Ceviche 22 <-

Serving Size: 12 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

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.