Shrimp and Scallop Ceviche | ZEST Digital Magazine

Ingredients

• 3/4 lb small/medium shrimp, peeled, deveined & cut into bite-sized pieces
• 3/4 lb bay scallops
• 2 T extra-virgin olive oil
• 1 large clove garlic, very finely chopped
• 3/4 to 1 tsp salt
• Freshly ground black pepper
• 1/2 cup freshly squeezed lime juice (4 to 5 limes)
• 1/4 cup tequila blanco
• 1/2 cup red onion, chopped
• 1 or 2 jalapeño peppers, seeded & chopped
• 1/2 pint grape tomatoes, halved lengthwise
• 2 navel oranges, peeled & cut into bite-sized pieces
• 2 tablespoons chopped cilantro