8 ounces sea scallops, sliced ¼ inch thick
8 ounces medium shrimp, peeled, deveined and halved lengthwise and finely diced
⅔ cup freshly squeezed lime juice
¼ cup julienned red bell pepper
¼ cup julienned red onion
2 avocados, peeled and diced
14 cherry tomatoes
3 jalapeño peppers, seeded
¼ cup chopped cilantro
¼ cup extra virgin oil
1 ½ teaspoons salt
Bring a pot of salted water to a boil and add the scallops and shrimp. Cook for 2 minutes, drain, and cool to room temperature.
Gently toss the scallops and shrimp with the lime juice, red pepper, onion, avocados, tomatoes, jalapeños, cilantro, olive oil, and salt in a nonreactive bowl, being careful not to smash the avocado. Refrigerate for at least 2 hours or overnight.
Drain half of the juice and discard. Serve the ceviche in a bowl with the tortilla chips on the side.