I used two Recipes for one recipe, and some ideas and additions of my own!
2 pounds medium-small shrimp, peeled and deveined
2 pounds of bay scallops, washed
4 limes, juiced
4 lemons, juiced
4 oranges, juiced
2 large Red Bell Peppers, diced
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.
in a separate bowl Stir together the Red Bell Pepper,
and veggies into the shrimp/scallop mixture and add in oil, salt and let sit at room temperature for about 20 minutes.
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