Lobster And Scallop Ceviche

Boil a pot of water and cook lobster for 6 minutes. Place the lobster in a bowl of ice water to stop the cooking process. Once cool, remove the tail meat and cut into chunks.

Slice the scallops thinly. Combine the lobster and scallops into a bowl* and pour all citrus juices over. Add all of the remaining ingredients and incorporate thoroughly.

Cover the bowl tightly and let refrigerate for four hours to allow the acidity of the juices to "cook" the seafood.**

Drain the juice to stop the cooking process and serve chilled.

*TIP: I use a large Tupperware or Pyrex bowl with fitted lids in order to seal up the ceviche tightly while refrigerating.

**TIP: though four hours is ideal, it is possible to serve the ceviche in 2.5 - 3 hours if you can't wait that long. It will make for a slightly softer texture for the lobster and scallops, but still be thoroughly cooked. I actually prefer the softer texture at three hours, as the seafood seems to melt in your mouth :)