Colombian Fish and Shrimp Ceviche

Easy Dinner

– 100 g haddock or other firm white fish raw – 150 g small scallops raw, or chopped large scallops – 150 g shrimp raw, deveined and shelled

– 2 California Bartlett pears – ½ fennel bulb + fronds – 1 large mango – 1 onion – 3 lemons juice of

– 3 limes juice of – ¾ cup aguardiente – ½ bunch tarragon finely minced – 2 tsps salt

Cut fish into 1-inch sized pieces. Rinse and dry scallops and shrimp. Combine with fish in a large bowl.

Finely chop pears, fennel, onion and mango into small, bite-sized cubes. Add to fish and seafood.

In a jar, combine lemon and lime juice and aguardiente. Add to ceviche.

Top with fennel fronds, tarragon and salt. Stir gently with a spatula to combine well. Ensure fish and fruit is covered with citrus-aguardiente liquid.

Let rest in fridge, covered, until fish has cured and flavours have melded, for at least 8 hours. Serve with plantain chips and tortilla chips.