Shrimp & Crab Ceviche Salad

For the Ceviche Salad

• 1 lb cooked shrimp, peeled, deveined and chopped
• 8 oz lump crab meat, picked over
• 1 cup cherry tomatoes, quartered
• 1 Persian cucumber, finely diced
• ½ small red onion, finely diced
• 1 jalapeño, seeded and finely chopped, optional
• 1 large avocado, diced
• ½ cup chopped cilantro
• ¼ cup chopped parsley

For the Citrus Dressing

• ½ cup fresh lime juice
• 2 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• Pinch of chili flakes, optional