Shrimp and Scallop Ceviche Salad Recipe – Sunset Magazine

Ingredients

• 1/2 pound bay scallops
• 1/2 pound (35 to 40 per lb.) peeled, deveined shrimp
• 1/4 pound tomatillos, husked and rinsed
• 2 tablespoons lime juice
• 1/2 cup lightly packed fresh cilantro
• 1/2 cup finely chopped red onion
• 1 cup chopped yellow bell pepper
• 2 cups cold cooked white rice
• Salt
• Hot sauce
• 8 cups baby spinach leaves or salad mix (about 1/2 lb.), rinsed and drained