Shrimp & Scallop Ceviche

When we vacationed in Mexico, we had Ceviche every day for lunch. 
The scallops are cooked by being marinated in the lime juice, but the shrimp are pre-cooked for a nicer texture.
You can make it with just the shrimp or add sea bass or flounder.
Serve in a martini glass(short or tall ones) or with nachos or endive as an appetizer.

Serves 3 - 4

Ingredients

18 cleaned raw shrimp (size 16-20)

Or 8 shrimp and 8 scallops

1/3 c fresh orange juice (about 1 to 1 ½ oranges)

1/8 cup fresh lime juice (about 1 to 1 ½ limes)

3 tbs chopped cilantro

½ cup chopped jicama (or water chestnuts, Asian pears)

1-2 tbs finely chopped red or green pepper (Capsicum)

1 -2 tbs chopped shallots (eschalots) or white onion

Sprinkle of chili powder to taste

Salt & pepper to taste

Method

Cook the shrimp in boiling water for 1 to 2 minutes.  Strain, rinse in cold water and cool. 
You could also buy cooked shrimp.

Mix the remaining ingredients in a glass bowl . 

Chop the shrimp roughly and add to the marinade.  Check the scallops and remove any hard piece around the edge. This is where it was attached to the shell and can be tough. Cut each scallop into 8 pieces and add to the bowl.  Season to taste.  Refrigerate for at least 2-3 hours so flavours blend.  Mix occasionally.

You can also add diced mango and/or firm avocado.