Robert’s Summer Ceviche — Robert St. John

Ingredients

• 2 pounds Large Shrimp, peeled, deveined
• 1/2 pounds Red Snapper filets, cut into 1/2-inch cubes
• 1/2 cup Freshly squeezed lime juice
• 1/4 cup Freshly squeezed lemon juice
• 1/3 cup Freshly squeezed orange juice
• 3 Roma tomatoes, diced
• 1/2 Red Onion, small dice
• 1/4 cup Cucumber, diced
• 1/2 cup Green olives, diced, drained
• 1 Jalapeño pepper, seeded, ribbed, small dice
• 1/2 cup Cilantro, chopped fine
• 1 Tbsp Extra Virgin Olive Oil
• Salt and pepper to taste
• Avocado for garnish