Ceviche

Cube fish and shrimp. Squeeze juice of limes and lemons into a glass baking dish/bowl. Add minced garlic, salt, small pinch of cilantro, fish and shrimp to dish with liquids. Let fish “cook” in lemon/lime juice mixture for 24 hours in refrigerator. Stir mixture, at least once during 24 hrs, to ensure thorough cooking. After 24 hours, taste for salt, add onions and remainder of cilantro. Serve on tostadas and top with slices of avocado – yum!

**For a spicy mix, add 1 -2 finely diced Serrano peppers.