Photo: Johnny Miller; Styling: Erin Swift
Prep Time
20 Mins
Marinate Time
2 Hours 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.

How to Make It

Step 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.

Step 2

Stir together salmon mixture, shrimp, and next 9 ingredients. Fold in avocado and reserved marinating liquid.

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