For 4 servings

Ingredients

16 oz corvine fish or any other fish of delicate firm texture (as grouper, flounder or tilapia)
8 oz small shrimp peeled and deveined
1 red onion Julienne style (thinly sliced)
1 clove garlic, finely diced
1 teaspoon ginger, finely diced
½ cup lime juice
¼ cup lemon juice
½ Aji limo (Peruvian pepper) finely chopped
Salt and ground pepper to taste
1 tablespoon finely chopped cilantro
2 tablespoons extra virgin olive oil
Few lettuces for presentation

Preparation

Cut the fish into small dice, place fish in a non-reactive ( like aluminum) bowl. Add the shrimp into a large pot of boiling water and let it simmer until the color begins to change, remove them from the pot immediately and drain the shrimp, transfer to a bowl of ice water and leave them one to three minutes until they are cold. Drain again and add the cooled shrimp to the fish.

Add onions, limo pepper, garlic, ginger or Kion, salt, ground pepper, olive oil, cilantro and stir to combine.

Just before serving add the juice of the two lemons, wait 5 minutes, check the salt.

Arrange 1 lettuce leaf on a soup plate and arrange the ceviche inside the leaves and serve.