Antojitos & Botanos
Appetizers

Salmon Ceviche

8 oz. Salmon Steak or Filet, 
cut into 1 1/2" chunks
8 oz. Shrimp, butterflied 
(almost cut in half)
4 Limes, juiced -- 
only the juice is used in this recipe
3 Lemons juiced -- 
only the juice is used in this recipe
2 fresh Red Thai Chiles, seeded and minced
2 fresh Jalapeño Chiles, seeded and minced
Salt, to taste
1/4 cup Orange Juice
3 Roma Tomatoes, seeded and diced
3 Tbs. Olive or Vegetable Oil
1/4 cup fresh Cilantro, coarsely chopped
3 Green Onions, finely chopped
Cayenne Pepper, to taste
1 large Avocado, peeled, pitted and diced 

 
1. In a glass bowl combine 
the fish, shrimp, lime and 
lemon juices, chiles and salt. 
Toss well. 
Cover and refrigerate 
for 3-4 hours,
stirring occasionally. 
Fish and shrimp should 
be firm when “cured”.

2. Add remaining ingredients 
and toss gently. 
Adjust seasonings as needed.