Ingredients:

  • 2 lb Fresh Shrimp (peeled, deveined, and coarsely chopped if large), white fish (like cod, halibut, or snapper, cut into 1/2-inch cubes), or a mix of both
  • 1/2 cup Fresh Lime Juice
  • 1/2 cup Fresh Lemon Juice
  • 1/2 cup Red Onion, finely diced
  • 1 cup Fresh Seeded Tomatoes, finely diced
  • 1 Serrano Chili, seeded and finely diced
  • 2 tsp Salt
  • 1 dash Ground Oregano
  • 1 dash Tabasco Sauce
  • 1/4 cup Fresh Cilantro, roughly chopped
  • 1 Avocado, pitted and sliced
  • 2 cups Tortilla Chips

Instructions:

  1. In the non-reactive dish, combine the seafood, red onion, tomatoes, Serrano chili, salt, oregano, and Tabasco.
  2. Pour the lime and lemon juice over the mixture, ensuring the seafood is submerged. Stir gently.
  3. Cover the dish tightly and refrigerate for at least 1 hour, stirring gently after the first hour to redistribute the juices. Continue chilling for another 2-4 hours, or until the seafood is opaque and firm. Taste and adjust seasoning as needed.
  4. Just before serving, gently fold in the chopped cilantro. Arrange sliced avocado on top. Serve immediately with tortilla chips or warm tortillas.