Summer Ceviche Salad

Name: Summer Ceviche Salad
Ingredients: 12 sea scallops, raw; 12 shrimp, raw; 1 red pepper; 1 green pepper; 1 yellow or orange pepper; 1 poblano chili pepper (or other hot chili pepper, to your own taste and tolerance level); 6-8 limes; 3 tomatoes; 1 white or yellow onion; 1/4 to 1/2 teaspoons salt (see Note)

10 ingredients

1 steps

Ingredients

12 sea scallops, raw
12 shrimp, raw
1 red pepper
1 green pepper
1 yellow or orange pepper
1 poblano chili pepper (or other hot chili pepper, to your own taste and tolerance level)
6-8 limes
3 tomatoes
1 white or yellow onion
1/4 to 1/2 teaspoons salt (see Note)

Directions

1

["Make the ceviche the morning of the day you plan to serve the seviche. The seafood needs at least 4 hours to cure in the lime juice. I prepare the veggies at the same time, so everything is very cold when I go to combine them and serve.", "Prepare the ceviche:\r\n \tSlice both the scallops and the shrimp in half laterally, then cut into smaller chunks. Place in a glass or nonreactive bowl.", "\tJuice 5-6 limes (using a juicer or a citrus reamer) and pour the juice over the seafood to cover. You want all the seafood completely submerged in lime juice, so use more limes if you need to.", "\tPlace in refrigerator and let sit at least 4 hours. Stir occasionally throughout the day to make sure all pieces are fully exposed to the lime juice. The seafood is \"done\"" when it is white throughout