Ingredients:
4 lbs. Rock Shrimp
1 lb. scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch cilantro

1 T. olive oil
1 T. kosher salt
Ground black pepper to taste

Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. Serve this with chips or enjoy topped with your favorite hot sauce.

Serves 12