Shrimp and Scallop Ceviche | The Buzz Magazines

Ingredients

• 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