Citrus Ceveche

1 # SHRIMP, shelled and deveined

1 # BAY SCALLOPS, de-footed

1 c up FRESH SQUEEZED LEMON JUICE

2 cups FRESH SQUEEZED ORANGE JUICE

1 cup FRESH SQUEEZED LIME JUICE

3 cups total :SMALL DICED : DESEEDED CUKES, DESEEDED RED PEPPERS, RED  ONIONS,  ROMA TOMATOES, DESEEDED GREEN PEPPERS

1 DESEEDED AND SMALL DICED JALEPENO

2 Tablespoons CILANTRO, rough chopped

1 Tablespoon MINCED GARLIC

S&P- to taste

M.O.P.

LIGHTLY STEAM THE PROTEINS. ADD EVERYTHING WITH IN A CAMBRO FOR A SMALL BATCH OR A BUS TUB FOR A BIG BATCH. LET “COOK” FOR AT LEAST 6 HOURS BEFORE SERVING. BEST IF MADE THE DAY BEFORE.