In 2 quarts boiling water, add shrimp and scallops.
Turn off heat. Let steep three minutes.
Combine remaining ingredients in plastic bowl.
Add drained seafood.
Refrigerate 4 hours or overnight.
Serve in martini glass well-chilled. Add more fresh cilantro if necessary.
Notes
Ceviche (sometime cebiche or seviche) is a form of marinated seafood that originated in the Viceroyalty of Peru. The dish was developed in the regional north coast of Peru as a mestizo inspiration involving the aromatic and acidic touch of Moorish cuisine and the spicy touch of the Andean aboriginal cuisine.The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi.