2 large Limes ((Juice only) )
2 large Lemons ((Juice only) )
3 tablespoons Bitter Orange juice ((Naranja Agria/ Sour Orange) )
0.5 large Red Onion ((Slices) )
2 teaspoon Kosher Salt
1 teaspoon Extra Virgin Olive Oil
2 teaspoon Fresh Cracked Black Pepper
0.5 teaspoon Paprika or Cayenne Pepper ((Optional) )
5 tablespoons Cilantro (Freshly Chopped)
1 large Tomato (Sliced )
3 tablespoons Extra Virgin Olive Oil
1 4-oz Tilapia Pieces ((up to 5-oz))
0.25-pound Medium Shrimp ((Chopped), Peeled and Cleaned)
Directions
Combine all ingredients except Tilapia and Shrimp in a bowl and refrigerate for about 1 hour.
Place Tilapia in a plastic freezer bag marinading with EVOO, some lemon juice, and Salt & Pepper.
Heat a large saucepan to medium heat and add Tilapia. After Tilapia is almost completely cooked add the chunks of shrimp, when this shrimp is almost cooked add the refrigerated Ceviche mix. Cook until shrimp is cooked and Ceviche mix is warm.
Serve atop tomato slices.