Caribbean Ceviche

Ingredients:
1 pound shelled deveined shrimp (about 30-40 pieces)
1 pound bay scallops
1 cup coconut milk (chill the can before opening and scrape the layer of cream off the milk and discard)
1/2 cup lime juice
1/4 cup minced red bell pepper
2 fresh serrano chilies, seeded and minced
3 tablespoons chopped fresh cilantro
1 teaspoon salt

Directions:
1. Rinse shrimp and scallops. Fill a bowl with ice water
2. Bring 2 quarts water to boil in a pan. Add shrimp and reduce heat to simmer. Cook shrimp about 1-2 minutes, until they are opaque but moist in the center (cut to test). Remove shrimp with slotted spoon and immerse in cold water
3. Add scallops to the simmering water. Cook scallops about 1-2 minutes, until they are opaque but moist in the center (cut to test). Remove scallops with slotted spoon and immerse in cold water
4. Cut shrimp crosswise into thirds
5. In a medium glass bowl mix the coconut milk, lime juice, red pepper, chilies, cilantro, and salt. Stir in seafood. Cover and chill at least 6 hours. Serve
~*~ From Sunset Magazine ~*~