San Diego Ceviche
juice of 3-4 fresh limes
juice of 2-3 fresh lemons
5 diced roma tomatoes
1 small diced red onion
1-2 serrano peppers diced
2 cloves diced garlic
pinch cayanne pepper
1 lb fresh, devained, peeled shrimp
1/2 lb fresh bay scallops
4 tablespoons cilantro, chopped
1-2 ripe hass avacados, chopped
Place first 7 ingredients in a large tupperware dish.
Pour shrimp and scallops in a large pot of boiling water for 30 seconds.
Drain seafood mix, add to juice mixture.
Refrigerate 8 hours or overnight.
Add cilantro and avacado before serving.
Enjoy with tortilla chips or as a soft taco.