Ingredients:
- 1-pound fresh, firm white fish (like sea bass or snapper), cut into 1/2-inch cubes
- ½ -pound fresh shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 1 cup fresh lime juice (about 8-10 limes)
- ½ red onion, finely chopped
- 1 cup diced tomatoes
- 1 cup diced cucumbers
- ½ cup chopped fresh cilantro
- 1-2 jalapeños, seeds removed and finely chopped (depending on heat preference)
- ¼ cup Jalapeno Premium Olive Oil
- Salt and pepper to taste
- Avocado and additional cilantro for garnish
Instructions:
- In a glass or ceramic bowl, combine the fish and shrimp with the lime juice. Ensure the seafood is completely covered by the juice. Cover and refrigerate for about 1-2 hours, until the fish and shrimp are opaque and "cooked" through.
- Drain the lime juice from the fish and shrimp after they have been cured, reserving a small amount of the juice for later.
- In a separate bowl, mix the red onion, tomatoes, cucumbers, cilantro, and jalapeños. Add the Jalapeño EVOO and toss gently to combine.
- Add the cured fish and shrimp to the vegetable mixture. Season with salt and pepper to taste. If needed, add a splash of the reserved lime juice for additional acidity.
- Gently fold the ingredients together, ensuring everything is well coated with the Jalapeño EVOO.
- Cover and let the ceviche chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, adjust the seasoning if necessary, and garnish with sliced avocado and additional fresh cilantro.
- Serve with tortilla chips or over a bed of lettuce for a light and refreshing meal.