Cuba Libre Ceviche Martini

By akselden

Ingredients

• 1 pound 26/30 count shrimp
• 1 pound tilapia fillets
• 1 quart lime juice
• 1/2 fresh pineapple, diced
• 4 medium tomatoes, diced
• 1/2 red onion, diced
• 1/2 cup cilantro, chopped
• 1 medium jalapeno
• 1 cup pineapple juice
• 1 teaspoon chili powder

Preparation

Step 1

Cut tilapia into 1/2 inch cubes. In bowl, combine shrimp, tilapia, and lime juice. Cover and marinate for 24 hours, or until fish is opaque. Drain seafood mixture and mix with pineapple, tomatoes, red onion, Cilantro. jalapeno, pineapple juice, and chili powder. Mix well and marinate for 30 minutes. Serve in a martini glass on top of shredded iceberg lettuce. Garnish with fresh
sliced avocado, tortilla chips, and lemon wedge.