Siveche

Ceviche

1/2 pound scallops cubed

1/4 pound red snapper cubed

Juice of 4 limes

1 Tbsp orange juice

1 Tbs. Olive Oil

1 ripe tomato chopped

1 jalapeno finely chopped

1 Tbs. finely chopped cilantro

2 Tbs. finely chopped red bell pepper

1 Tbsp. finely chopped red onion

1 Tbsp coconut cream

1 Tsp sea salt

Marinate the seafood in a shallow non metal bowl with the lime and orange juice for several hours or until opaque. Drain and add the rest of the ingredients and let sit in the refrigerator for 1 hour. Serve with crackers on the side.