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Salmon-and-Shrimp Ceviche

Photo: Johnny Miller; Styling: Erin Swift
Prep time 20 mins
Marinate time 2 hrs, 30 mins
Yield Makes 5 1/2 cups
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

How to Make It

  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.