Ceviche

I used two Recipes for one recipe, and some ideas and additions of my own!

Recipe1

Recipe2

2 pounds medium-small shrimp, peeled and deveined
2 pounds of bay scallops, washed
4 limes, juiced
4 lemons, juiced
4 oranges, juiced
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2 large Red Bell Peppers, diced
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1 red onion, cut into 1/2-inch dice
1 serrano chile, roughly chopped
2 large tomatoes, cut into 1/2-inch dice
1 cup diced seeded peeled cucumber (1/4-inch dice)
1 bunch cilantro, stemmed and roughly chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
Tortilla chips, and avocado for garnish

Add the lime, lemon, and orange juice, to bowl with shrimp and scallops stir to combine, and refrigerate overnight.
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Drain juice.

in a separate bowl Stir together the Red Bell Pepper,
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onion,
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chile
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tomato
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Cucumber
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cilantro,
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and veggies into the shrimp/scallop mixture and add in oil, salt and let sit at room temperature for about 20 minutes.
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When ready to serve, gently stir and garnish with avocado slices and tortilla chips around the sides of each in bowl or chilled martini glasses
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