The seafood is cooked by the contact from the acidity of the citrus juices.
1/2 lb. cod or a lean white-fleshed fish, cut into 1/2" cubes
1/2 cup fresh lime juice
1/2 lb. shrimp, cut into bite size pieces
1/2 cup white onion, finely chopped
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
1 cup ketchup
1 - 2 jalapenos, remove the seeds and finely chop
1 large avocado, cubed
Put the cod and lime juice into a ceramic bowl, cover and marinate for two hours at room temperature or until opaque. Refrigerated fish will not "cook" as fast.
Stir in the shrimp, onion, garlic and salt. Refrigerate for at least an hour.
Drain the fish mixture to remove the excess lime juice. Add the cilantro, ketchup and jalapenos (to taste). Mix well. Gently add the avocado.
I spooned the Ceviche into small little Mexican glasses that I had bought in San Miguel de Allende and served them on my round tin Corona platter along with small spoons. When serving as a first course at the table, line martini glasses with a leaf of Bibb lettuce and top with the Ceviche. This makes an elegant presentation.