Scallop and Shrimp Ceviche
Prep Time: 15 minutes
Cook Time: 5 minutes
Other Time: 30 minutes

1 LB bay scallops
1/2 LB medium shrimp, peeled and deveined
      cut in half lengthwise(31-35 shrimp)
1/2 Cup fresh lime juice(6-8 limes)
2 TBSP olive oil(EVOO)
1/3 Cup minced red onion
1 Each Roma(plum) tomato, seeded and diced
1/2 Fresh jalapeno, seeded and minced
1/4 Cup fresh chopped cilantro
1 Each large avocado, pitted, peeled and sliced
   Salt and Pepper to taste

In a medium sauce pan bring salted water to boil. Reduce to simmer and add scallops and shrimp. Cook for 1 minute, and drain well.

Place scallops and shrimp in a single layer in a large, shallow glass dish and set aside.

In a medium bowl, combine lime juice, EVOO, red onion, diced tomato, jalapeno, chopped cilantro, and salt and pepper. Mix well and then pour over scallops and shrimp. Cover and refrigerate 30 minutes to 1 hour.

Scoop chilled ceviche into cocktail glasses, or individual glass dishes. Top with sliced avocado and serve with tortilla chips or crackers. Wine Pairing: Sauvignon Blanc or Pinot Grigio. Beer Pairing: Obviously your favorite Mexican beer, but be different and try it with an IPA to really bring out the flavors.