How to make it

  • In a large glass bowl, mix in seafood, tomato, onion and cilantro.
  • Cut limes in half and squeeze the juice into the mixture. Add any pulp as well.
  • Mix in the lemon juice, chili powder and salt.
  • Add black pepper to your liking. I ground about a teaspoon or so.
  • Stir well.
  • Cover with plastic wrap and refridgerate for at least 2 hours. Sometimes I let it sit overnight.
  • Serve with tortilla chips or on a tostada. I use whole wheat tortilla. It is a nice flavor with the ceviche.

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