1/2 red onion, diced
1/2 lb Red Snapper (or other firm-fleshed white fish like grouper or sea bass)
1/2 lb cooked shrimp
1 tsp lime zest
1/2 cup lime juice (2 limes)
1 med tomato, diced
Thinly sliced jalapeño
In a glass or plastic bowl, add onion, Red Snapper, shrimp, lime zest and lime juice. Place in refrigerator and allow the ceviche to marinate (cook) for at least 6 hours or overnight.
After the ceviche has marinated, mix in the tomato, cilantro, S&P, and jalapeño. Serve in grilled avocado halves with plantain chips.