Red Hook Ceviche

1. 1

   Bring a saucepan of salted water to a boil over medium heat.

2. 2

   Add shrimp and cook until they just turn pink, about 1 1/2 minutes, then transfer to an ice bath.

3. 3

   When cool enough to handle, chop roughly and put in a large plastic bag with scallops.

4. 4

   In a small bowl, whisk lime juice, lemon juice, sugar and salt together until the salt is dissolved.

5. 5

   Stir in jalapenos, cilantro, and red onion to combine, then add the mixture to the bag with the scallops and shrimp.

6. 6

   Put the bag in the refrigerator to marinate for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.