Javi's Really Real Mexican Ceviche recipe

12 servings

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

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.