salmon, shrimp cerviche

Summer calls for fresh salmon, salads, cocktails on the patio. Nothing suits better than a ceviche to accompany those patio drinks; or as an appetizer before dinner.

servings8 People

Ingredients

1/2 lb. salmon, cut in tiny cubes
1/2 cup fresh lime juice, plus more as needed
3/4 cup olive oil, plus more for sautéing shrimp
3 cloves garlic, minced or chopped
1/2 lb. shrimp, peeled
1 ripe vine tomato, diced
1 jalapeño, finely diced
1 avocado, peeled and diced
Cilantro, finely chopped
Salt and pepper, to taste
Butter Lettuce Leaves

Preparation

Put salmon in nonreactive bowl and cover with lime juice. Let marinate for 30 minutes. In a sauté pan, heat olive oil over low heat. Add garlic and shrimp and sauté until shrimp is cooked through (two to three minutes). Remove from heat.

Drain salmon and place in glass bowl with garlic, sautéed shrimp, tomato, jalapeño, avocado, cilantro, olive oil, salt, and pepper. Add more lime juice, if desired. Thoroughly combine.
Serve with butter lettuce leaves to make into wraps.

Read More http://www.epicurious.com/recipes/member/views/SHRIMP-SALMON-CEVICHE-50123575#ixzz2cNBipG4E