½poundlarge shrimpshelled, cleaned and tails removed
½jalapeno or serrano chilediced, plus 8 thin slices
1shallotdiced or thinly sliced
¼cupcilantrochopped plus extra leaves for garnish
4Avocados from Mexicohalved and pits removed
Chop shrimp and scallops into large, diced pieces and add to a large bowl Add jalapeno, shallots and lime juice and stir well to coat. Season with kosher salt and cover and refrigerate for 1 hour for flavors to meld.
Add cilantro and pomegranate seeds and mix. Prepare avocado halves and divide ceviche evenly among them. Garnish with cilantro leaves and sliced jalapeno or serrano peppers.