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Shrimp and Scallop Ceviche

You know how I talked about my craving for ceviche here? Other then being a little time consuming chopping all the ingredients, it is a refreshing and a very simple dish to make, especially during the summer months when being couped up in a kitchen is the last place you want to be.  The dish is pretty colorful and can be very filling - what's more, you can make enough to last a couple of days. It gets even tastier the next day as it marinates in its juices. I love to scoop my ceviche onto tostadas. Tostada means toast in Spanish, so tostadas are a Mexican toasted {or fried;} tortilla. They can be very addictive!

{seafood chopped up into bite size pieces}

Total prep and cooking time is about: 2hrs or so...

2 cups clam juice
2 cups clamato juice
1lb cleaned and deveined shrimps
1/2lb scallops
1 Serrano chili stemmed, seeded and finely chopped (optional - only if desired)
1 small red onion finely diced
1 small cucumber peeled and seeded finely diced
1 tomato seeded, finely diced
1 cup fresh squeezed lime juice (about 7 - 10 limes)
Salt and pepper

In large glass bowl add shrimp and scallop {if you're not too keen on the juice cooking the seafood all the way, you can bring the clam juice and clamato juice up to a boil seasoned with salt, then drop your seafood in there for 1 minute. Drain, reserving the liquid, and put your seafood in the glass bowl. Add all the ingredients along with 1 cup reserved cooking liquid, the lime juice, salt and pepper to taste. Mix well. Cover with plastic and chill for 1 hour or so.

Tip: If you put your limes in the microwave for 10 seconds and roll them afterwards...they'll produce a lot more juices for ya;)

*Note: This is one of many variations of making ceviche and you can add or use different types of seafood of your preference. I have made another variation {more gourmet style as you will... for an amuse bouche - will post recipe at a later time} where I put tequila in it served with a creamy whipped avocado swirl on top. Yummo!

Bon Apetit!

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