Shrimp and Scallop Ceviche

Ingredients

• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 tomato, diced
• 1 jalapeño, minced
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 4 Bibb lettuce leaves
• Avocado, chopped, optional
• Scallions, thinly sliced, optional

Directions

1. In a large bowl, mix together the shrimp, scallops, tomato, jalapeño and any optional vegetables you’re adding.
2. Pour in the lemon and lime juice, toss everything gently, and refrigerate for 20 minutes, until the shrimp have turned pink.
3. Add salt to taste, then spoon the ceviche over Bibb lettuce to serve.