Seafood Ceviche Salad


  • 1/2 pound of raw shrimp
  • 1/2 pound of raw scallops
  • 1/2 pound of raw sea conch
  • 10-12 limes
  • 8 Habeno peppers
  • 3 Roma tomatoes
  • 1 small white onion
  • 1 ripe avocado
  • 1 tsp of sea salt and ground black pepper

Cut all the seafoods, tomatoes, onion, and avocado into 1/2 inch dice (don't put them together).

STEP 1: Spread seafood in a glass or non-metallic container. Squeeze 8-10 of the limes, strain, and pour juice into the seafood to cover completely. Cover dish with plastic wrap and refrigerated at least 8 hours, or overnight.

STEP 2: Drain seafood to remove juice. Place seafood in a mixing bowl. Toss all other ingredients with seafood, adding salt and pepper to taste. Finish by squeezing juice of remaining limes onto salad and serve.