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    Tilapia and Shrimp Ceviche

    A popular dish throughout Latin America

    En español


    • 2 pounds tilapia filets (you can also use other kinds of fish with a firm texture, such as grouper, sole or sea bass)
    • 8 ounces medium shrimp, peeled and deveined
    • 1 red onion cut into long, thin strips (julienned)
    • 1 clove garlic, finely chopped
    • 1 teaspoon ginger, very finely chopped
    • ¾ cup lime juice
    • ¼ cup lemon juice
    • ½ finely chopped chili pepper (ají limo)*
    • Salt and pepper to taste
    • 1 teaspoon finely chopped cilantro
    • 2 teaspoons extra virgin olive oil


    1. Cut fish into small cubes and place in a glass bowl.
    2. Place shrimp into a pan of boiling water. As soon as they turn pink, take them out of the pan, drain and place in a bowl of water and ice cubes. Leave them to cool for 1 to 3 minutes. Drain and add to the fish.
    3. Add the rest of the ingredients: onion, chili, garlic, ginger, salt, pepper, olive oil and cilantro. Stir.
    4. Add the lime and lemon juice. Wait 5 minutes, taste, and add more salt if necessary.

    *You can find the Peruvian chili pepper, ají limo, in Latino stores. Jalapeño pepper is an acceptable substitute.

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