Shrimp and Scallop Coconut Ceviche

Ingredients

• 1/4 pound scallops
• 1/4 pound small to medium sized shrimp, peeled and deveined
• 1/3 to 1/2 cup lime juice, plus 2 tablespoons (about 7 to 10 limes for 1/2 cup)
• 2 tablespoons fresh lemon juice (about 2 medium lemons)
• 1/2 cup coconut milk
• 2 tablespoons olive oil
• 1 jalapeno, halved and seeded
• 1 tablespoon chopped cilantro
• 1 clove garlic, peeled
• 1 mango, peeled, pitted and diced
• 1/2 small red onion, thinly sliced
• 1/2 teaspoon salt (or lime salt)
• 1 tablespoon unsweetened coconut for garnish
• 1 coconut shell halved, optional

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