Salmon-and-Shrimp Ceviche |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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A serrano pepper and a mixture of spices add zest and flavor in these appetizer servings to Salmon-and-Shrimp Ceviche. Ingredients:
3/4 pound sockeye salmon, cut into about 1/2-inch cubes |
2 shallots, diced |
1 cup fresh lime juice |
1/2 pound small cooked, peeled, and deveined shrimp |
2 tomatoes, seeded and diced |
1 serrano pepper, very thinly sliced |
1/4 cup chopped fresh cilantro |
2 tablespoons olive oil |
1/4 to 1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon brown sugar |
1/4 teaspoon smoked paprika |
1/4 teaspoon black pepper |
1 avocado, cubed |
Directions:
1. Combine first 3 ingredients in a nonaluminum bowl. Cover and refrigerate 2 1/2 hours or until fish is opaque. Drain liquid, reserving 2 tablespoons.
2. Stir together salmon mixture, shrimp, and next 9 ingredients. Fold in avocado and reserved marinating liquid.
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