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🍽️ Fresh Shrimp and Fish Ceviche

385 kcal · 30 min · 4 servings

Ingredients

• 250 g Shrimp
• 250 g Fish fillet (e.g. Red Snapper)
• 2 Limes (juice)
• 0.5 red onion
• 2 Jalapeños
• 4 Tomatoes
• 2 handfuls cilantro leaves
• 1 Avocado
• 4 tbsp olive oil
• Salt
• 1 pinch brown sugar
• Pepper (from the mill)
• Corn tortilla (as desired)

Instructions

1. 1. Rinse the shrimp and fish under cold water.
2. 2. Pat the shrimp and fish dry with a kitchen towel.
3. 3. Cut the fish into cubes of about 1 cm.
4. 4. Place the fish cubes and shrimp into a bowl.
5. 5. Pour the lime juice over the shrimp and fish.
6. 6. Mix the ingredients well, cover the bowl, and leave it in the refrigerator overnight.
7. 7. Peel the onion and cut it into small cubes.
8. 8. Wash the chili peppers and remove the seeds.
9. 9. Finely chop the chili peppers.
10. 10. Wash the tomatoes and cut them into quarters.
11. 11. Remove the core from the tomato quarters.
12. 12. Cut the tomato flesh into small pieces.
13. 13. Rinse the cilantro and shake it dry.
14. 14. Finely chop the cilantro.
15. 15. Peel the avocado and cut it in half.
16. 16. Remove the pit from the avocado.
17. 17. Cut the avocado flesh into small cubes.
18. 18. Add the onions, chili peppers, tomatoes, cilantro, and avocado to the ceviche.
19. 19. Add some oil and mix everything well.
20. 20. Season the ceviche with salt, sugar, and pepper to taste.
21. 21. Serve the ceviche on tortillas if desired.

Nutrition per serving

• kcal: 385
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 13 g