Citrus and Mint Scented Ceviche

By Stuart

Zest factor: Hot

Ingredients

• 1/2 lb shrimp, shelled, deveined and
• coarsely chopped
• 1 lbs firm white fish, cut into 1/2
• inch pieces
• 1/2 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed lemon juice
• 1 cup orange juice
• 1 medium red onion, diced
• 4 scallions, thinly sliced
• 1 rib celery, diced
• 3 tablespoons minced cilantro
• 3 tablespoons minced fresh mint
• 1 chili de arbol, toasted and chopped
• 1 jalapeno, stemmed and diced
• 1 teaspoon agarve syrup or honey (can
• also use simple syrup)
• 1/2 red bell pepper, diced
• sea salt and freshly ground peppper

Preparation

Step 1

In a non-reactive bowl, combine the shrimp and fish with lime, lemon and orange juices; mix well. Marinate in the refrigerator at least 6 hours, covered.

Toss the remaining ingredients with the fish, shrimp,l and citrus juice mixture, and marinate another 4 hours in the refrigerator, covered. Serve.