Traditional Ceviche

This ceviche is so simple to make and is super healthy! I served with baked sweet potato and toasted corn chips (store bought, local). So, here we go!

Ingredients
1 1/2 tomato, diced
1/2 red pepper, diced
1/2 cup cilantro, chopped
1 red onion, sliced
1 1/2 hass avocado, cubed
1 lb large shrimp, peeled & deveined
1/2 small shrimp, peeled & deveined
1 lb Corvina fish, sliced
1 cooked octopus tentacle, sliced (avail at Whole Foods)
4 large limes, juiced
3 large lemons, juiced
(the juice from both limes & lemons should be about a cup and a half)
sea salt (my dad brought me some from his recent trip to Spain, from the Canary Islands, delish!)
pepper & garlic salt
1 large sweet potato

Directions
1. Pre-heat oven to 400 degrees F. Brush your best olive oil onto clean sweet potato, skin on. Sprinkle on some sea salt. Once oven is heated, bake for about an hour.
2. After dicing and chopping all your ingredients, combine into a large bowl. Add avocado, lemon/lime juice and seasonings last. The seasoning should be to your taste.
3. Leave marinating overnight so the seafood "cooks" in the lime juice.
4. Serve with the sweet potato sliced and add toasted corn chips.

Super simple and this yields enough for about 6-8 servings. You could also use a different white fish, like grouper or flounder. The corvina was delicious. Stay away from tilapia! I hope you enjoy this recipe as much as I did and the lucky people who got to taste it!

Happy cooking!

-Kat