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ceviche

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2 pounds scallops

8 limes, juiced
8 lemons, juiced -- you can use bottled but make sure that you do use fresh limes as well.
2 large tomatoes, cut fine
1 red onion, cut into 1/2-inch dice
1 bunch cilantro, stemmed and roughly chopped
1 serrano chile, roughly chopped
2 or more large avocados, peeled, seeded, and cut into 1/2-inch dice
1 large cucumber, peeled and cut into 1/2-inch dice

In a large pot of boiling salted water, add the shrimp and scallops and simmer until just cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.

Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, stir to combine add the tomato, onion, cilantro, and chile into the shrimp mixture and refrigerate for at least 4 hours and up to overnight.  I like to serve inside over sliced avocados add tortilla chips on the side.  bam with cayenne if you like just before serving.

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