20 pieces of pre-cooked Shrimp cut into small bite size pieces
5 pieces of Scallops cut into bite size pieces
15 Grape Tomatoes cut into small pieces
1/2 Red Onion chopped
1/2 Avocado cut into small pieces
Salt to Taste
Squeeze 1 Lime on top
2 teaspoons White Vinegar
(When I make Guacamole I'm lazy and get a pack of Pico De Gallo from the Produce section. I may just do this next time to avoid cutting up the Tomatoes, Onion, and Cilantro).
I let it sit for about 2 hours
Serve with Tostados
I sauteed the Scallops in butter first. I only cooked them for about 3 minutes. In all of the recipes I read none of them said to cook the fish. I'm pretty sure that Ceviche is a raw fish dish, but what if I missed something and you're so obviously supposed to cook it first. So I just did it anyways!
The only thing I would change is to make more next time! This is a great Summer time appetizer!