Cat Cora’s Salmon and Shrimp Ceviche

Serves 4-6

INGREDIENTS

1 lb. Wild caught salmon, cut into ½ inch cubes

8oz shrimp, peeled, deveined, cooked and chopped

2 lemons, juiced

1-2 jalapenos, minced

1 cup cherry tomatoes, halved

1 bunch cilantro, chopped (Can also substitute oregano, parsley, or any other tender herb)

¼ red onion, minced

½ cucumber, peeled, seeds removed and diced

2 tablespoons extra-virgin olive oil

1-2 teaspoons tobacco sauce

Salt and pepper to taste

Tostada shells or tortilla chips, for serving

INSTRUCTIONS

Mix the salmon, shrimp and lemon juice, making sure that each piece is well coated in the acid. Allow to sit in the juice for 20-30 minutes, until the salmon and shrimp are slightly firm and opaque.

After 30 minutes add in the rest of the ingredients and mix.

Serve with tortilla chips, tostada shells, or make lettuce cups with Boston or Butter lettuce leaves.