Shrimp and Scallop Ceviche

By nekmor

Ingredients

• 1 pound peeled and deveined medium shrimp (30-40 per pound)
• 1 pound bay scallops
• 1 bunch cilantro leaves, chopped
• 3 roma (plum) tomatoes, diced
• 2 stalks celery, diced
• 5 green onions, sliced
• 6 limes, juiced
• 2 small serrano peppers, seeded and minced
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon ground black pepper

Preparation

Step 1

1.Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.