Shrimp And Tilapia Ceviche

Name: Shrimp And Tilapia Ceviche
Ingredients: 1 pound cooked shrimp or whatever size you prefer; 1 pound shrimp uncooked, the smaller the better; 1 pound tilapia fresh or frozen; 1 pint cherry tomatoes or small heirloom tomatoes; 1 red pepper; 1 yellow pepper; 1/4 cup scallions; 1 clove garlic; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 dash ground mustard; 1 cup fresh lemon juice; 1/4 cup olive oil; baby spinach

14 ingredients

9 steps

Ingredients

1 pound cooked shrimp or whatever size you prefer
1 pound shrimp uncooked, the smaller the better
1 pound tilapia fresh or frozen
1 pint cherry tomatoes or small heirloom tomatoes
1 red pepper
1 yellow pepper
1/4 cup scallions
1 clove garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
1 dash ground mustard
1 cup fresh lemon juice
1/4 cup olive oil
baby spinach

Directions

1

1. Clean the fish and cut into squares. Cut them to whatever size you consider to be bite size. Set aside.
2

2. Clean the shrimp. If the shrimp is cooked, then you can keep them whole independently of the size. The flavors will be induced just fine. If the shrimp is uncooked, then you can keep them whole if they are small. If they are not small you can cut them into bite size pieces or butterfly them. Set aside.
3

3. Squeeze enough lemons to make 1 cup of lemon juice. It certainly tastes betters with fresh lemon juice. You could also add a lime or a 1 tablespoon of freshly squeezed orange juice. Set aside.
4

4. Cut the cherry -or heirloom- tomatoes in half. Set aside.
5

5. Cut red and yellow peppers. Set aside.
6

6. Cut the scallions very small. Set aside.
7

7. Cut the clove of garlic as small as possible. Set aside.
8

8. Combine all the ingredients in a large glass bowl.
9

9. Mix very well and put in the fridge for at least four hours, mixing every couple of hours. If left overnight on the fridge is better.