Tropical Shrimp & Scallop Ceviche

  • 1/2 lb. medium shrimp
  • 1/2 lb. Bay scallops
  • Juice of 2 limes and 2 lemons
  • 3/4 cup cilantro, chopped
  • 2/3 cup fresh pineapple, chopped small
  • 2/3 cup fresh mango, chopped small
  • 1/3 cup red onion, chopped small
  • 1 1/2 TBS garlic, minced
  • 3/4 tsp. salt
  • White pepper to taste
  • Strawberries, to garnish

In a large bowl, mix shrimp, scallops, lemon and lime juice. Cover and allow to “cook” for about 45 minutes in the refrigerator, shrimp and scallops are done when the shrimp appear white.

While the seafood “cooks,” in a separate bowl, stir together all ingredients, except the strawberries. Cover and refrigerate until ready to use.

When shrimp and scallops are done, drain the juice. Squeeze the shrimp and scallops to remove any excess juice.

Add the shrimp and scallops to the bowl with all ingredients and stir well.

Season to taste with salt and pepper and top with strawberries.