shrimp and bay scallop ceviche

adapted from The Summer Shack Cookbook by Jasper White

12 ounces to 1 pound of bay scallops, fresh or frozen (thawed)

12 ounces to 1 pound of 31/40 count shrimp, fresh or frozen (thawed), peeled, cut in half width-wise
2 navel oranges
juice of 6 limes
1/2 bunch scallions, chopped
1 small red onion, halved lengthwise and very thinly sliced
1 jalapeño, seeded and minced
1/3 cup fresh cilantro, coarsely chopped
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper

get the entire recipe & how to HERE