Citrus Ceviche Salad

1.8 kg raw prawns shelled and deveined

450g scallops

6 large limes, juiced

1 large lemon, juiced

1 small red onion, diced

1 cucumber, peeled and diced

1 large tomato, coarsely diced

1 jalapeno or red chilli, diced

1 serrano chilli or green chilli, diced

1 bunch fresh coriander, chopped

1 tablespoon olive oil

1 tablespoon salt

freshly ground black pepper, to taste

Directions to Prepare
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In a large glass or ceramic bowl, gently toss the prawns and scallops with the lime juice and lemon juice.

Mix in the onion, cucumber, tomato, chillies, coriander, olive oil, salt and pepper.

Cover the bowl and chill the ceviche for 1 hour in the refrigerator, until prawns and scallops are opaque.