Citrus Ceviche Recipe | Bay Valley Foods

Ingredients

• 2 lbs Shrimp, 40–50 count, peeled and deveined
• 2 lbs Bay Scallops
• 2 lbs Calamari rings
• 8 each Navel oranges, supremed
• 1 qt Schwartz's® Banana Peppers, pickled
• 1 qt Cucumber, peeled, thinly sliced half moons
• 3 cups Red onion, cut in half, thinly sliced
• 1/4 cup Jalapeño pepper, fresh, diced
• 2 cups Orange juice, fresh
• 1 cup Lime juice, fresh
• 1 cup Lemon juice, fresh
• To taste Salt