Caribbean Coconut Ceviche
12 oz Tilapia or Snapper
½ lb medium shrimp peeled and de-veined
1 tsp ground ginger
1 tbs minced garlic
¼ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup fresh cilantro
¼ cup diced red onion
¼ cup diced red bell pepper
¼ tsp diced habenero pepper
¼ tsp allspice
1 cup Coconut milk
Zest of one orange
1tsp Kosher salt
Cut fish filets into ½ inch cubes. Toss fish and shrimp in the lemon and lime juices. Add garlic and ginger. Lightly stir mixture to make sure all fish is covered by the citrus juice. Cover and place in your fridge for 5-6 hours. Drain excess liquid. Add remaining ingredients and toss. Serve with fresh avocado and tortilla chips.
