Serves: 6
Total Calories: 194

2 pounds shrimp
1/2 pound white fish (sea bass fillet for example), dice into 1/2-inch cube
3 large limes
1 small lemon
1 medium diced fresh tomato
1/2 small white onion, finely chopped
1/2 small sweet green bell pepper, chopped in cubes
1/2 jalapeño pepper, chopped in cubes
1/2 bunch fresh chopped parsley or chopped cilantro
1 teaspoon olive oil
salt and pepper to taste
lettuce leaves (to line serving bowls)
avocado cut in slices (optional)
corn chip (optional)

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, jalapeño, 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.

Nutritional Facts:

Serves: 6
Total Calories: 194
Calories from Fat: 12

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Bacon Wrapped Scallops
Bacon Wrapped Shrimp Skewers
California Rolls - American-Style Sushi Rolls
Ceviche Sabroso
Crab Rangoon
Crab Stuffed Dutch Oven Mushrooms
Dave's Crab And Avocado Ceviche
Easy Tuna Ceviche
Gyro Meat Balls And Tzatziki Sauce
Lamb Stuffed Grape Leaves
Mexican Style Ceviche
Southwest Salmon Cakes With Creamy Chipotle Sauce
Spicy Mud Bug (Crawfish) Cakes
Tempura Batter
Tempura Fry