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Preparation: In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish). In another bowl mix the tomato, onion, sweet pepper, jalapeno, cilantro/parsley, olive oil, salt and pepper. Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve. Serve the ceviche on top of lettuce leaves, garnish with avocado slices and corn chips. Voila, you're done and your friends are impressed. Not bad
RecipeNLG
Gathered
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Peruvian ceviche technique — leche de tigre, tiradito, causas
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview