Boulders' Palo Verde Shrimp And Scallop Ceviche Recipe

• 5 lrg sea scallops cut into quarters
• 3/4 c. rock shrimp deveined
• 2 ounce fresh orange juice
• 3 ounce fresh lime juice
• 1/4 c. julienned red onion
• 1/4 c. small-diced Roma tomato
• 1/2 c. small-diced yellow bell pepper
• 3 tsp seeded and chopped jalapeno chile
• 1 tsp chopped fresh garlic
• 1 1/2 Tbsp. minced fresh cilantro Kosher salt to taste Freshly-grnd black pepper to taste
• 2 c. romaine lettuce shredded
• 1/2 c. cucumber peeled, and cut into 1 1/2" sticks
• 1/4 c. green mango peeled, and cut into 1 1/2" sticks
• 2 Tbsp. sliced red radish

1. Blanch the shrimp in a medium sauce pan of boiling water for 30 seconds; drain.
2. Repeat with the scallops for 15 seconds; drain.
3. Combine the first 9 ingredients in a medium bowl.
4. Allow to marinate, chill for 2 hrs.
5. Drain and toss with cilantro.
6. Season to taste with salt and pepper.
7. Divide the romaine lettuce equally between 4 small bowls.
8. Top with equal amounts of ceviche, cucumber, mango and radish.
9. This recipe yields 4 servings.

quarters, rock shrimp, orange juice, lime juice, julienned red onion, tomato, yellow bell pepper, jalapeno chile, fresh garlic, fresh cilantro, romaine lettuce, cucumber, green mango, red radish

Taken from cookeatshare.com/recipes/boulders-palo-verde-shrimp-and-scallop-ceviche-89457 (may not work)