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