Salmon-and-Shrimp Ceviche

Ingredients

• 1  avocado cubed
• 0.3 teaspoon pepper black
• 0.5 teaspoon brown sugar 
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 1 cup juice of lime fresh
• 2 tablespoons olive oil 
• 0.8 pound sockeye salmon cut into 1/2-inch cubes
• 0.3 teaspoon salt 
• 1  serrano chiles very thinly sliced
• 2  shallots diced
• 0.5 pound and shrimp deveined cooked peeled
• 0.3 teaspoon paprika smoked
• 2  tomatoes diced seeded

Equipment

• bowl

Directions

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