Ceviche

2 Lbs. Swai(or any other firm fish you can get your hands on)

2 Lbs Shrimp; peeled and deveined

1 Red Onion

1 Cup Cilantro

2 Cups Fresh Lime Juice (about 10-15 limes)

3 Tomatoes

2 Tsp. dried Mexican Oregano

1 Tsp. Salt

2 Tsp. Freshly Ground Black Pepper

Serve with:

Avocados

Tostadas or Tortilla Chips for Serving

Tapatio or your favorite hot sauce

Chop the fish and shrimp into small pieces. Finely dice the onion, cilantro, and tomatoes.

Combine the fish, shrimp, lime juice, onion, cilantro, and tomatoes in a large reusable container and seal it with the lid.

Chill in the fridge for 1-2 hours. Taste and adjust seasoning to your liking.

Serve on top of tostadas with diced avocado and a couple of dashes of tapatio.

Note: you can add freshly diced jalapenos or serrano chilies to the mixture for additional heat. If you don't like the taste of oregano feel free to omit.