This recipe is a take on the classic ceviche, a Mexican dish with acidic lime or lemon juice that “cooks” the seafood. This has a wonderful fresh and light taste. Serve well chilled.
1 lb. fresh bay scallops (these are the smaller variety)
3/4 cup fresh squeezed lime juice
3/4 lb. fresh, shelled, deveined shrimp
1/2 avocado, peeled and chopped into cubes
1/4 cup chopped onion
1 1/2 tbsp. extra virgin olive oil
1 tbsp. minced fresh cilantro
salt and pepper to taste
Place the uncooked scallops in a glass bowl, pour lime juice over and let stand 1 hour, covered. Stir in the uncooked shrimp and remaining ingredients and refrigerate covered 8 hours or overnight. To Serve, spoon the scallop mixture into a non-metallic serving dish and place in a large bowl of crushed ice. Garnish with lime slices if desired.