Shrimp & Fish Ceviche

Ingredients

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Lime juice

  Raw

  1 cup or 242g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Salt

  Table

  2 tsp or 12g

• Caribbean Red Snapper

  Inland Ocean

  6 oz or 170g

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  6 oz or 170g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

Directions

1. Debone And Slice Fish Into 1/2 Inch Pieces. Chop Devein Shrimp And Remove Tail. Chop Into Small Pieces.
2. Chop Tomatoes, Onion and Cilantro.
3. In A Casserole Dish (pyrex Or Ceramic), Place The Fish, Onion, Tomatoes, Salt, Hot Sauce, And Oregano. Cover With Lime Juice and Juice From One Orange. Let Sit Covered In The Refrigerator For An Hour, Then Stir, Making Sure More Of The Fish Gets Exposed To The Acidic Lime And Lemon Juices. Let Sit For Several Hours Or Overnight, Giving Time For The Flavors To Blend.
4. During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
5. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips. Video and pictures on Instagram.com/Mimis_Plates

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