Salmon-And-Shrimp Ceviche

• 3/4 pound sockeye salmon, cut into about 1/2-inch cubes
• 2 shallots, diced
• 1 cup fresh lime juice
• 1/2 pound small cooked, peeled, and deveined shrimp
• 2 tomatoes, seeded and diced
• 1 serrano pepper, very thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1/4 to 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon brown sugar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 avocado, cubed

1. Combine first 3 ingredients in a nonaluminum bowl. Cover and refrigerate 2 1/2 hours or until fish is opaque. Drain liquid, reserving 2 tablespoons.
2. Stir together salmon mixture, shrimp, and next 9 ingredients. Fold in avocado and reserved marinating liquid.

sockeye salmon, shallots, lime juice, shrimp, tomatoes, serrano pepper, fresh cilantro, olive oil, salt, ground cumin, brown sugar, paprika, black pepper, avocado

Taken from www.myrecipes.com/recipe/salmon-shrimp-ceviche (may not work)