Skeeter s Ceviche

1 pound peeled and deveined medium shrimp (30-40 per pound)

1 pound bay scallops

1 bunch cilantro leaves, chopped

3 roma (plum) tomatoes, diced

2 stalks celery, diced

5 green onions, sliced

6 limes, juiced

2 small serrano peppers, seeded and minced

¼ teaspoon salt

⅛ teaspoon white pepper

⅛ teaspoon ground black pepper

Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.