Colette Bowling


Delicious appetizer that is refreshing on hot days.

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2 Hr


5 Min


Stove Top


1/2 lb
whitefish(red snapper or orange roughy or mahi mahi)
1/2 lb
medium shrimp
6-8 medium
limes, juiced
1/2 medium
red onion, sliced
4 Tbsp
cilantro, fresh, chopped
1-2 medium
jalapenos, fresh, diced
salt n pepper to taste

Directions Step-By-Step

Cut fish into cubes. Slice the onions and toss with the fish. Bring water to a boil and toss the shrimp in the boiling water for 2 to 5 minutes, then strain and cool. Peel the shrimp and add it to the fish and onions. Chop the jalapeƱo and the cilantro and add to the mixture.Add salt and pepper to your taste. Squeeze enough limes to cover the fish and shrimp. Refrigerate for an hour; mix it to blend the flavors and refrigerate for another hour or two. Serve cold with sliced avocadoes, sliced cold, boiled sweet potatoes and corn nuts (as in Peru)

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Latin American
Other Tag: Healthy