Mexican

Shrimp/Tilapia Ceviche is for Side Dish.

Shrimp/Tilapia Ceviche takes 30 minutes to prepare.

Shrimp/Tilapia Ceviche takes 30 minutes to cook.

Shrimp/Tilapia Ceviche makes 12 servings.

The ingredients for Shrimp/Tilapia Ceviche are:

Ceviche

Night before:
1 lb raw shrimp
1 lb tilapia
10 limes

Peel and detail the shrimp then chop both the shrimp and the tilapia into itty bitty tiny pieces and put into a bowl. Squeeze the juice of 10 limes into the bowl with the raw fish. Stir then cover with saran wrap and put in the fridge.

Next day:
Stir the fish and lime mixture, you are looking for the shrimp to be all pink to know that the lime juice has finished 'cooking' it. If it isn't then you may need more lime juice added.

Ingredients:
6-8 Roma Tomatoes
1 bundle of green onions
1 bundle of cilantro
1/2 a jalapeno
1 lime
Salt to taste

Chop all ingredients (except lime) finely and put in a seperate large bowl from the fish. Mix all ingredients. When the fish has completed cooking, scoop out with a spoon that has the ability to drain the juice and add the fish to the vegetable mixture. Stir all ingredients together and add the juice of one fresh lime. Salt to taste and enjoy!

Here is how you make Shrimp/Tilapia Ceviche:

See notes in Ingredient List

The nutritional information for Shrimp/Tilapia Ceviche is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 106.9

• Total Fat: 1.6 g
• Cholesterol: 75.8 mg
• Sodium: 277.8 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.3 g
• Protein: 16.2 g

Shrimp/Tilapia Ceviche is Mexican cuisine.