Valentine’s Day is coming soon and some of you, like Jeff and I, don’t really care about going out to eat.  Instead, create your own romance with a first course of Seafood Ceviche!  This recipe is something Jeff and I have tweaked over the years from variations we have had in different restaurants across the country.  I truly believe our version is the best and it fits perfectly with anyone wanting a healthy light bite!  (Hint:  leftovers are fantastic served in lettuce wraps!)

Ingredients:

• English cucumber ½, peeled seeded and coarsely chopped
• Roma tomato, 2 seeded and coarsely chopped
• Large red pepper, ½ finely chopped
• Purple onion small, ½ finely chopped
• Cilantro, 3 Tbsp. finely chopped
• Garlic, 2 cloves shredded on a micro planer
• Kosher salt, 1 tsp or to taste
• Rice wine vinegar, 1 tsp
• Limes, 2 juiced or more to taste
• Lemon, ½ juiced or more to taste
• Jalapeño or Serrano pepper, one finely chopped or to taste
• Cayenne pepper, optional to taste
• Shrimp, 1 lb, fresh, cleaned and deveined and chopped
• Fish filet, mahi mahi or red snapper or other firm fish, 6 oz., chopped

Combine all ingredients in glass bowl, blend and chill for 1-2 hours. Serve with your favorite corn, pita, or tortilla chip.  (I love black tortilla chips with this!)

 Garnish with avocado wedges and sliced lime.