Growing up in Pacoima I was introduced to ceviche at a very young age. As my taste buds matured, I added more and different vegetables. Here’s my Pacoima Ceviche.
1 cup scallops, cut in cubes, 2 cups salad shrimp, lime juice, lemon juice, 1 cup chopped tomatoes, 1/4 cup chopped red onions, 2 tablespoons dry white wine, 1/4 cup tomato juice, 1/4teaspoon dried oregano, 8 pitted green olives, 3/4 cup chopped cilantro, 1 large avocado, peeled, pitted and diced, 1 large finely chopped jalapeno pepper, 1 small cucumber peeled and diced, 1/4 cup jicama peeled and chopped, 3 fresh finely chopped mint leaves.
Place scallops and shrimps in a glass container, cover with the lime and lemon juice, set aside. While the scallops and shrimps are cooking in the juice, this step takes 20 – 25 minutes, start cutting up the vegetables. Add the vegetables, wine, tomato juice, peppers, cucumbers, jicama to a bowl stir together. Rinse off the scallops and shrimps and add them to the vegetable bowl. When ready to serve, add the avocados, cilantro, and salt.