Cerviche

1/3 pound Pacific halibut
1/3 pound Yellowtail snapper
1/3 pound cocktail shrimp
½ cup lime juice (about 4–5 limes)
½ cup lemon juice (about 4–5 lemons)
1 avocado, finely chopped
1 red pepper, finely chopped½ red onion, finely chopped
½ cup fresh cilantro, finely chopped
1 jalapeño, finely chopped (Remember, the seeds and inner membrane are the spiciest parts. Discard them if you don’t like food too spicy.)





INSTRUCTIONS:
Cut the fish into ½ inch squares, removing all skin and bones. Lightly salt the fish.
Bring a few cups of lightly salted water to boil. Add peeled and cleaned shrimp for 1 minute. Put shrimp in a bowl of ice and water to chill. Cut the cooled shrimp into ½ inch pieces (it will still be fairly raw inside). Combine fish and shrimp with lime and lemon juice. Cover and refrigerate for two hours.
When you cut into a piece of the fish or shrimp, it should be “cooked” through, meaning the shrimp will be light pink and the fish will be white, not grayish or translucent. However, if you prefer more of a raw texture (as some sushi lovers do) you might want to marinate the seafood for less than two hours.
When the seafood has finished marinating, drain and discard the lime and lemon juice. Combine the seafood with the rest of the ingredients. Add salt to taste.

Recipe from "The Primal Blueprint Cookbook- Primal Low Carb, Paleo, Grain Free & Gluten free"