Instructions: Blanch the shrimp in a medium sauce pan of boiling water for 30 seconds; drain. Repeat with the scallops for 15 seconds; drain.

Combine the first 9 ingredients in a medium bowl. Allow to marinate, refrigerate for 2 hours. Drain and toss with cilantro. Season to taste with salt and pepper.

Divide the romaine lettuce equally between 4 small bowls. Top with equal amounts of ceviche, cucumber, mango and radish.

This recipe yields 4 servings.

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