Shrimp and Scallop Ceviche

Ingredients

• 1 pound bay scallops 
• 1 cup coconut milk (see notes)
• 3 tablespoons cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced
• 0.5 cup juice of lime 
• 0.3 cup bell pepper red minced
• 1 teaspoon salt 
• 2  serrano chilies fresh minced stemmed rinsed seeded
• 1 pound shrimp shelled deveined per lb.)

Equipment

• bowl
• frying pan
• sieve
• slotted spoon

Directions

1. Rinse shrimp and scallops. Fill a bowl with ice water.
2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil.
3. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes.
4. Remove with a strainer or a slotted spoon and immerse in ice water until cool.
5. Add scallops to simmering water and cook until opaque but still moist-looking in the center (cut to test), 1 to 2 minutes; lift out and immerse in ice water until cool.
6. Drain shrimp and scallops.
7. Cut each shrimp crosswise into thirds.
8. Meanwhile, in a glass or ceramic bowl, mix coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt. Stir in shrimp and scallops. Cover and chill at least 6 hours or up to 1 day.
9. Spoon into a large serving bowl or onto a rimmed platter.