Mexican

Cod and Shrimp Ceviche takes 15 minutes to prepare.

Cod and Shrimp Ceviche takes 180 minutes to cook.

Cod and Shrimp Ceviche makes 2 servings.

The ingredients for Cod and Shrimp Ceviche are:

1 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro

Here is how you make Cod and Shrimp Ceviche:

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.Serving Size: Makes 2-3 MEAL servingsNumber of Servings: 2Recipe submitted by SparkPeople user SHIMMERINGFADES.

The nutritional information for Cod and Shrimp Ceviche is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 304.6

• Total Fat: 3.3 g
• Cholesterol: 234.7 mg
• Sodium: 267.4 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 2.1 g
• Protein: 50.1 g

Cod and Shrimp Ceviche is Mexican cuisine.