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By Anthony Salemme, contributing chef
A light and flavorful appetizer or main course
8 ounces medium-small shrimp, peeled and deveined
8 ounces bay scallops
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 bunch scallions (chopped fine)
1 cup red bell pepper (chopped into ½ inch pieces)
1 jalapeno (ribs and seeds removed, minced)
1 cup chopped cilantro
1 cucumber (peeled seeded and diced into 1/2-inch pieces)
Tortilla Chips for scooping
In a medium pot, bring to a boil 1 quart of water, salted with 1 tablespoon
salt. Add the shrimp and cook for 1 minute to 2 minutes, max, depending on size
of shrimp. (Remove shrimp with a slotted spoon and place into a bowl of ice
water to stop the cooking.
In a bowl
add all the remaining ingredients except the tortilla chips. Stir well to
combine and refrigerate for 2 hours.
Serve with tortilla chips.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com