Shrimp and Scallop Ceviche

 I am finally home for the month of August!  July was a whirlwind between Atlantic City for USTD and our cruise, I wasn't home much at all. I am happy to be home and be able to enjoy my backyard and cook! One of my favorite things to make during the summer is ceviche. It is great for warm weather, easy and delicious. I serve it with either tostada shells or tortilla chips. You can change up the fish to your liking. I have made it with haddock, shrimp, scallops and striped bass. Make sure that you get fresh fish as you will be cooking it in the lime juice. If you are a little worried about not cooking the fish on the stove, you can blanch it in boiling water for a minute, but I prefer to let the acid in the lime cook it. If you like it spicy, add Tapatio hot sauce. It is the best!  Enjoy!

Shrimp and Scallop Ceviche

• 1.5 lb. shrimp and scallops or any combination
• 2 baby cucumbers chopped
• 1 red onion chopped
• 1 jalapeno seeded and chopped
• 1 avocado
• 1/2 cup cilantro
• 2 tbs. olive oil
• 2 cloves garlic
• 2 cups fresh lime juice divided
• 1/2 cup clamato (optional)
• salt and pepper to taste

• chop the shrimp and scallops into bite-sized pieces
• add to a bowl and cover with 1.5 cups lime juice. place in the refrigerator or 1.5 hours.
• in a separate bowl, add chopped onion and cucumber.
• in a food processor, combine jalapeno, cilantro, olive oil, garlic cloves, salt and pepper. Blend till well combined.
• Add the seafood to the chopped vegetables.
• pour the sauce onto your seafood and vegetables and mix well. Add your chopped avocado.
• season with salt and pepper, and add your clamato if you are using it.
• Mix well and add additional cilantro to garnish. Serve immediately with 
• Serve immediately with tortilla chips or tostada shells and tapatio hot sauce!