From Cindy Barbieri, author of "Paleo Italian Cooking"
1 pound white fish, cut into small pieces (the same size)
1/2 pound large shrimp, peeled, deveined, chopped and discard tails
3/4 cup freshly squeezed lime juice
1/4 cup fresh lemon juice
1 cup English cucumber, peeled and diced (seeds removed)
1/2 red bell pepper, diced
1/4 cup red onions, chopped
3 Roma tomatoes, chopped (seeds removed)
1 jalapeno, stemmed, seeded and finely chopped
Freshly ground pepper
1/3 cup fresh cilantro, plus extra for garnish
1/2 cup fresh parsley, plus extra for garnish
1/2 cup Extra-virgin olive oil
1 or 2 avocado, chopped
Plantain chops or Tostadas for serving
In a large glass bowl add in cut up fish and chopped shrimp. Add in lime and lemon juice and toss around with a big spoon. Cover and refrigerate for 2 hours.
Add in cucumber, red pepper, onion tomatoes and jalapeno. Toss around with a big spoon. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Add cilantro and parsley leaves then pour in Extra-virgin olive oil. Stir around then cover and refrigerate for another hour.
Add in avocado then serve chilled.