This recipe is a take on the classic ceviche, a Mexican dish with acidic lime or lemon juice that “cooks” the seafood.  This has a wonderful fresh and light taste.  Serve well chilled.

1 lb. fresh bay scallops (these are the smaller variety)

3/4 cup fresh squeezed lime juice

3/4 lb. fresh, shelled, deveined shrimp

1/2 avocado, peeled and chopped into cubes

1/4 cup chopped onion

1 1/2 tbsp. extra virgin olive oil

1 tbsp. minced fresh cilantro

salt and pepper to taste

Place the uncooked scallops in a glass bowl, pour lime juice over and let stand 1 hour, covered. Stir in the uncooked shrimp and remaining ingredients and refrigerate covered 8 hours or overnight.  To Serve, spoon the scallop mixture into a non-metallic serving dish and place in a large bowl of crushed ice.  Garnish with lime slices if desired.