Salmon-and-Shrimp Ceviche

Name: Salmon-and-Shrimp Ceviche
Prep time: 20 min
Total time: 2 h 50 min
Yield: Makes 5 1/2 cups
Ingredients: ¾ pound sockeye salmon, cut into about 1/2-inch cubes; 2 shallots, diced; 1 cup fresh lime juice; ½ pound small cooked, peeled, and deveined shrimp; 2 tomatoes, seeded and diced; 1 serrano pepper, very thinly sliced; ¼ cup chopped fresh cilantro; 2 tablespoons olive oil; ¼ to 1/2 teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon brown sugar; ¼ teaspoon smoked paprika; ¼ teaspoon black pepper; 1 avocado, cubed

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A serrano pepper and a mixture of spices add zest and flavor in these appetizer servings to Salmon-and-Shrimp Ceviche.

By Julia Rutland

Recipe by Coastal Living May 2013

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Salmon-and-Shrimp Ceviche

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Salmon-and-Shrimp Ceviche

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Recipe Summary

Ingredients

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Reviews

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