Fish and Shrimp Ceviche

Ingredients

• 2 cups fresh fish fillets, cut into 1 2-inch chunks
• 1 cup peeled and deveined shrimp
• 1/3 cup fresh lime juice
• 1/3 cup fresh lemon juice
• 1/3 cup red onion, minced
• 1 jalapeño pepper, seeded and minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon each ground coriander, ground cumin
• Pinch or two of cayenne pepper
• 2 tablespoons fresh cilantro, basil or parsley leaves, minced

Directions

1. Combine all ingredients and toss gently. Cover and refrigerate in a non-metallic bowl for 6 hours, turning occasionally.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef's Better Venison Cookbook