Shrimp and Scallop Ceviche

Ingredients

• Tortilla chips - For serving
• Black pepper - To taste
• Salt - To taste
• Jalapeno - 1, seeded and finely chopped
• Avocado - 1/2, diced
• Cucumber - 1/4 cup, diced
• Tomato - 1/4 cup, diced
• Cilantro - 1/4 cup, chopped
• Red onion - 1/4 cup, finely chopped
• Orange juice - 1/4 cup
• Lemon juice - 1/4 cup
• Lime juice - 1/2 cup
• Scallops - 1/2 pound, thinly sliced
• Shrimp - 1/2 pound, peeled and deveined

Instructions

1. In a large bowl, combine the shrimp, scallops, lime juice, lemon juice, and orange juice. Mix well to ensure all the seafood is coated in the citrus juices.
2. Cover the bowl and refrigerate for at least 1 hour, or until the seafood is opaque and cooked through.
3. Once the seafood is ready, add the red onion, cilantro, tomato, cucumber, avocado, and jalapeno to the bowl. Season with salt and black pepper to taste.
4. Gently toss all the ingredients together until well combined.
5. Serve the shrimp and scallop ceviche chilled, with tortilla chips on the side for dipping.