Tequila Ceviche with Shrimp and Scallops

• 1/2 pound scallops, cleaned
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup blanco tequila
• 1 cup lime juice
• 1/3 cup freshly chopped cilantro leaves
• Salt and freshly ground black pepper
• Coconut, halved and drained, for serving, optional

1. Add all the ingredients, except the coconut halves, into a large bowl.
2. Cover with plastic wrap and place into refrigerator, allowing the ceviche to marinate.
3. After about 20 to 25 minutes, pour the ceviche into coconut halves, if desired.

shrimp, blanco tequila, lime juice, cilantro, salt, coconut

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tequila-ceviche-with-shrimp-and-scallops-recipe.html (may not work)