Shrimp and Tuna Ceviche

  • 1 lb Panamei EZPeel Shrimp (thawed, peeled)
  • 1 lb Panamei Tuna Portions (thawed, cut in cubes)
  • 3tbsp fresh lime juice
  • 1tbsp sunflower or peanut oil
  • 1tbsp white vinegar
  • 3-4 tbsp chopped fresh cilantro leaves (or just a big handful)
  • 2 Serrano chillies (one seeded), both minced
  • Pinch of granulated sugar
  • 1 large red onion, minced
  • 1 clove garlic sliced in two
  • Salt and pepper to taste

Thaw the shrimp and tuna well under cold water inside the bag. Once thawed, rinse it and dry it with
paper towel.
In a mixing bowl, thoroughly combine all of the ingredients. Put in an airtight container and refrigerate
for at least 2 hour. Both the shrimp and the fish will cook in the lime juice.
Serve as an appetizer.

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