Jalapeno Mango Ahi Tuna Cevechi

2 lbs Sushi Grade Tuna cubed in 1/2 inch squares
1/2 pound of small bay shrimp
2/3 cup of fresh squeezed lime juice
2/3 cup of fresh squeezed lemon juice
1 whole large red onion diced finely
3 Jalapenos diced
2 cups of diced mango fresh
3 teaspoons of sea salt
2 large garlic cloves diced finely
2 cups of chopped and seeded tomato's (I use Roma's)
1 dash of oregano
Use cilantro to taste


In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, jalapeno's, salt, mango's, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.  During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.