Shrimp & Salmon Ceviche

• 1/2 lb. salmon, cut in tiny cubes
• 1/2 cup fresh lime juice, plus more as needed
• 3/4 cup olive oil, plus more for sauteing shrimp
• 3 cloves garlic, minced or chopped
• 1/2 lb. shrimp, peeled
• 1 ripe vine tomato, diced
• 1 jalapeno, finely diced
• 1 avocado, peeled and diced
• Cilantro, finely chopped
• Salt and pepper, to taste
• Butter Lettuce Leaves

1. Put salmon in nonreactive bowl and cover with lime juice. Let marinate for 30 minutes. In a saute pan, heat olive oil over low heat. Add garlic and shrimp and saute until shrimp is cooked through (two to three minutes). Remove from heat.
2. Drain salmon and place in glass bowl with garlic, sauteed shrimp, tomato, jalapeno, avocado, cilantro, olive oil, salt, and pepper. Add more lime juice, if desired. Thoroughly combine.
3. Serve with butter lettuce leaves to make into wraps.

salmon, lime juice, olive oil, garlic, shrimp, tomato, avocado, cilantro, salt, butter

Taken from www.epicurious.com/recipes/member/views/shrimp-salmon-ceviche-50123575 (may not work)