Tequila Ceviche with Shrimp and Scallops

By pattie_d

Recipe courtesy Emeril Lagasse, 2007

Ingredients

• 1/2 pound scallops, cleaned
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup blanco tequila
• 1 cup lime juice
• 1/3 cup freshly chopped cilantro leaves
• Salt and freshly ground black pepper
• Coconut, halved and drained, for serving, optional

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Add all the ingredients, except the coconut halves, into a large bowl. Cover with plastic wrap and place into refrigerator, allowing the ceviche to marinate. After about 20 to 25 minutes, pour the ceviche into coconut halves, if desired.