Shrimp And Scallop Ceviche

• 1 pound shelled, deveined shrimp (31 to 40 per lb.)
• 1 pound bay scallops
• 1 cup coconut milk (see notes)
• 1/2 cup lime juice
• 1/4 cup minced red bell pepper
• 2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons minced fresh ginger
• 1 teaspoon salt

1. Rinse shrimp and scallops. Fill a bowl with ice water.
2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. Remove with a strainer or a slotted spoon and immerse in ice water until cool. Add scallops to simmering water and cook until opaque but still moist-looking in the center (cut to test), 1 to 2 minutes; lift out and immerse in ice water until cool. Drain shrimp and scallops. Cut each shrimp crosswise into thirds.
3. Meanwhile, in a glass or ceramic bowl, mix coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt. Stir in shrimp and scallops. Cover and chill at least 6 hours or up to 1 day.
4. Spoon into a large serving bowl or onto a rimmed platter.

shrimp, bay scallops, coconut milk, lime juice, red bell pepper, serrano chilies, fresh cilantro, fresh ginger, salt

Taken from www.myrecipes.com/recipe/shrimp-scallop-ceviche (may not work)