1 lb mild flavored fish (like halibut or red snapper) skinned, boned, cut into a 1/2-inch cubes
1 lb medium shrimp, peeled, deveined and cut into 1/2 inch pieces
1 Cup fresh lime juice (from about 8 whole limes)
1/2 Cup White Balsamic Vinegar (try an herbal infused white balsamic like Oregano White Balsamic)
1/2 stalk celery sliced
1/2 tsp Aji Amarillo Chile
1/2 tsp Ginger, Ground
Pinch of Cumin, Ground
1/2 red onion diced fine
1/2 bunch fresh cilantro, coarsely chopped
salt to taste
3 medium tomatoes
Place lime juice, vinegar, celery, ginger, and aji amarillo chile in a blender and blend until smooth. Pour mixture into a large bowl. Add the onion, and stir in salt. Toss in fish and shrimp, and put mixture in the refrigerator. If fish isn’t completely covered by the liquid, take bowl out and stir mixture periodically. Ceviche is ready when a cube of fish is opaque all the way through when broken open.
Just before serving, dice the tomatoes and avocados. Toss fish with tomato and cilantro and stir in avocado.