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Shrimp and Scallop Ceviche
From The Star of Texas Cookbook
2 pounds shrimp, cooked, peeled, and cut in thirds
1 pound raw scallops, thinly sliced
1 cup fresh lime juice (about 6 limes)
6 Tablespoons finely chopped red onion
4 Tablespoons chopped fresh parsley
2 Tablespoons finely chopped green bell pepper
½ cup olive oil
½ teaspoon oregano
Dash of Tabasco
1 teaspoon salt
Freshly ground pepper to taste
2 avocados
Combine shrimp and raw scallops in a large bowl. Add lime juice, cover, and let stand at room temperature for several hours. Drain and discard juice. Add all remaining ingredients except for avocados. Toss lightly and chill for 1 hour. Serve with avocado slices. Serves 6.
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