Javi's Really Real Mexican Ceviche

“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

Directions:

• In a large glass or ceramic bowl , gently toss the shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber , tomato , jalapeno , serrano , cilantro , olive oil , salt, and pepper. Cover bowl and chill Ceviche provide 1 hour in the refrigerator until shrimp and scallops are opaque .

Javi's Really Real Mexican Ceviche