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Backyard Pizza's Shrimp and Scallop Ceviche

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Ingredients
  

  • 1/2 pound raw shrimp
  • 1/2 pound raw scallops
  • 1/4 cup red onion diced
  • 1/4 cup jalapeño seeds removed, diced
  • 1/4 cup bell pepper diced—bright orange and red peppers are fun!
  • 1 teaspoon salt
  • 1/3 cup cilantro chopped, plus more for garnish
  • 1/4 cup fresh-squeezed
  • lemon juice
  • 1/4 cup fresh-squeezed
  • lime juice
  • 1/4 cup fresh-squeezed
  • orange juice
  • 1 tablespoon white vinegar
  • 3 tablespoons coconut milk
  • Avocado and fresh lime juice for garnish and tortilla or plantain chips to serve

Instructions
 

  • Slice shrimp and scallops to desired size. I personally prefer nickel- to quarter-sized chunks.
  • Place shrimp, scallops, onion, jalapeño, bell peppers, cilantro, and salt in non-reactive mixing bowl (glass, stainless steel, food-grade plastic, ceramic, or porcelain), then mix.
  • Add lemon, lime, and orange juices, vinegar, and coconut milk.
  • Stir together, cover, and cure in the refrigerator for two hours.
  • Once cured, top with a squeeze of lime, sliced avocado, and more fresh cilantro. Serve with tortilla or plantain chips and enjoy!

Notes

You can substitute tilapia, snapper, halibut, mahi mahi, or another type of fresh, firm whitefish. Use 1 pound of seafood per batch.
For best results, use fresh seafood and not frozen. If using frozen, be sure it’s fully thawed first.
Chop cilantro in only two passes with a knife—over-chopping can make the cilantro mushy.
Best enjoyed within six hours after it’s cured.