Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche

1 pound shelled and deveigned medium sized shrimp

1 pound bay scallops

1 cup coconut milk (chill in refrigerator in can. Scrape off top layer of cream and save for another use)

1/2 cup lime juice

1/4 cup red bell pepper minced

2 serrano chiles minced

3 Tbs. cilantro chopped

1 Tbs. fresh ginger juice

1 tsp. salt

Take a whole piece of ginger, cut off skin and chop in a food processor fine. Place chopped ginger in a fine strainer and allow the juices to drip into a bowl.

Fill a bowl with ice water. Bring 2 quarts of water to a boil. Add the shrimp and reduce heat to a simmer. Cook for 1 1/2 minutes. Remove with a slotted spoon and place the shrimp into the ice water. Add the scallops to the hot water and simmer for 1 1/2 minutes. Remove and place into ice water. Allow to cool. In a clean bowl, mix all of the ingredients and stir in seafood. Allow to marinate for at least 6 hours to 1 day.