Appetizers
1 lb Bay scallops, raw (or 1 lb small-medium shrimp, boiled for 1-2 min)
3/4 tsp Salt (more to taste)
3/4 cup Lime juice
3/4 cup Lemon juice
1 cup Red onion, finely chopped
1 ea Serrano chile, ribs and seeds removed, minced
1 cup Chopped cilantro, fresh
1 ea Cucumber, peeled, diced into 1/2-inch pieces
1 ea Avocado, peeled, seed removed, cut into 1/2-inch chunks
Adapted from http://simplyrecipes.com by BBF, 6/10.
Place scallops into a glass or ceramic bowl with the lime and lemon juice. Cover and refrigerate for half an hour.
Mix in the chopped red onion, salt and serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado.
(If you find the ceviche a little too acidic, drain out some of the juices after marinating, add a little more avocado (or some olive oil) and/or a little more salt.)