Javi's Really Real Mexican Ceviche You Have To Try

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Javi's Really Real Mexican Ceviche

"This recipe is one in all my circle of relatives's favorites. It may be served on corn tostadas or with corn chips as a meal or as an appetizer, as it's far typically served in maximum authentic Mexican restaurants. Goes first-rate with bloodless beer! Don't neglect the new sauce."

Ingredients :

• four kilos shrimp
• 1 pound scallops
• 6 massive limes, juiced
• 1 big lemon, juiced
• 1 small white onion, chopped
• 1 cucumber, peeled and chopped
• 1 massive tomato, coarsely chopped
• 1 jalapeno pepper, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• floor black pepper to flavor

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H15M

• In a big glass or ceramic bowl, lightly toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour inside the fridge, till shrimp and scallops are opaque.

Notes :

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