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Fish and Shrimp Ceviche
Ingredients
2
cups
fresh fish fillets
cut into 1 – 2 inch chunks
1
cup
peeled and deveined shrimp
1/3
cup
fresh lime juice
1/3
cup
fresh lemon juice
1/3
cup
red onion
minced
1
jalapeño pepper
seeded and minced
1/2
teaspoon
salt
1/4
teaspoon
freshly ground black pepper
1/2
teaspoon
each ground coriander
ground cumin
pinch
or two cayenne pepper
2
tablespoons
fresh cilantro
basil or parsley leaves, minced
Instructions
Combine all ingredients and toss gently. Cover and refrigerate in a non-metallic bowl for 6 hours, turning occasionally.