FISH & SHRIMP CEVICHE

Ingredients:

Preparation:

Defrost the fish fillets and shrimp in a mixing bowl over cold water, then dice the fish into small cubes and each shrimp into 2-3 pieces and put both into a mixing bowl and set aside. Squeeze the juice from the lemons, adding it to the fish and shrimp bowl. Cover and put into the refrigerator for 2 hours, allowing the acid in the juice to “cook” the fish and shrimp.

In the meantime, finely dice the onion, tomatoes, Jalapeno (optional) and cilantro and place into another large mixing bowl.

Once the fish and shrimp have been cooked, strain using a large colander and discard the used juice. Add the strained fish and shrimp to the diced vegetables and mix well. Season to taste, with salt and pepper, garnish with fresh lemon halves and serve atop tostadas or with tortilla chips.