A girlfriend made the most delicious ceviche and she was kind enough to share the recipe. Thank you Summer!
1 1/2 lbs shrimp
1 1/4 lbs bay scallops
2 red onions
2 red bell peppers
3 jalapeños (seeds removed)
2 1/2 cups lime juice
1 cup lemon juice
zest of 1-2 limes
Summer emphasized the importance of getting the freshest fish possible for this dish.
Cut the shrimp and scallops into even pieces and place them in a glass (or nonreactive bowl). Pour 1 1/2 cups of lime juice and 3/4 cup of lemon juice over the fish, making sure the juice completely covers the juice.
Refrigerate the fish while you cut up the onions, peppers, and jalapenos. Chop the avocado and keep it in a separate bowl. Pour 1/4 cup of lemon juice over avocado and toss.
The fish should "cook" for 30 minutes-1 hour. Take it out of refrigerator and check to see that the shrimp is pink and appears cooked. If it looks pink, drain most of the juice.
Add the vegetables to the fish, along with 1 cup lime juice. Stir. Salt and pepper to taste. Sprinkle lime zest over the top and serve.