Mahi Mahi, Shrimp and Pineapple Ceviche

Cut the Mahi into bite size pieces and combine it with the lime juice and a sprinkle of salt in a glass bowl. Chill the fish in the refrigerator until it turns opaque, stirring occasionally, approximately 1 hour. The citrus will cook the fish.

In a mixing a bowl combine the red pepper, pineapple, onion, garlic, cilantro, garlic and serrano pepper. Chop the cooked shrimp into bite size pieces and add to the mixing bowl.

Strain almost all of the lime juice from the fish and add fish into the mixing bowl. Cover and refrigerate for at least an hour before serving.

Adapted from allrecipes.com