Salmon-and-Shrimp Ceviche

Name: Salmon-and-Shrimp Ceviche
Prep time: 20 min
Yield: Makes 5 1/2 cups
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

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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.

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

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.

Salmon-and-Shrimp Ceviche

Ingredients

How to Make It

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