Shrimp & Salmon Lime Ceviche
- 1/3 cup chopped red onion
- juice of two limes
- 1/3 tbsp olive oil
- salt and pepper to taste
- 1 lb jumbo cooked peeled shrimp, chopped into bite sized pieces
- 5 ounces sushi grade salmon cubed into bite sized pieces
- 1 medium tomato diced
- 2 avocados cut into bite sized pieces
- 1 scallion thinly sliced
Mix lime juice – pepper and set aside. Chop and combine all ingredients, stir in sauce. Let sit for 20 minutes (to absorb flavor). Eat with tortilla chips, mini rice cakes, lettuce cups, or with a fork.
