Healthy Appetizers: Javi's Really Real Mexican Ceviche | Submitted By: JAVI19

4 pounds shrimp1 pound scallops6 large limes, juiced1 large lemon, juiced1 small white onion, chopped1 cucumber, peeled and chopped1 large tomato, coarsely chopped1 jalapeno pepper, chopped1 serrano pepper, chopped1 bunch cilantro1 tablespoon olive oil1 tablespoon kosher saltground black pepper to tasteIn 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. Amount Per Serving  Calories: 204 | Total Fat: 3g | Cholesterol: 253mg

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Reviewed on Sep. 13, 2007 by kxo    I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one lb scallops, and one lb haddock loins (I'm a poor college kid, I can't afford $50 worth of fish), but kept the veggies the same. To facilitate eating with chips, I chopped up the fish to about the size of a fingernail. We ate this with globs of sour cream and guacamole, and some people even took some home. I made wraps out of the leftovers for lunch and dinner today, and I still have leftovers! This serves waaaay more people than I was expecting. The only problem is that it isn't as good the next day. Was this review helpful? [ YES ]
45 users found this review helpful I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one...

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