Shrimp and Tilapia Ceviche with Green and Red Peppers

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Midwest Living
 * Prep: 1 hour | Chill: 5 hours
 * Makes 8 servings

Ingredients

 * 1 jalapeno pepper, halved
 * ⅔ cup tequila
 * 1 lb peeled and deveined shrimp and/or tilapia, coarsely chopped
 * 1 medium green sweet pepper, chopped
 * 1 medium red sweet pepper, chopped
 * ⅓ cup chopped red onion
 * ½ cup chopped, peeled jicama
 * 1 roma tomato, chopped
 * 3 tbsp snipped fresh cilantro
 * ⅔ cup fresh lime juice
 * ⅓ cup fresh lemon juice
 * ⅓ cup fresh orange juice
 * ⅓ cup unsweetened coconut milk
 * 1 tbsp sugar
 * ¼ tsp salt
 * 1 avocado, halved, seeded, peeled, and sliced
 * tortilla chips

Directions

 * 1) Place the jalapeno pepper halves in a small bowl.
 * 2) Pour tequila over pepper.
 * 3) Cover bowl and let stand at room temperature for 48 hours.
 * 4) Remove and discard the jalapeno.
 * 5) For ceviche, in a large skillet bring 1-inch of water to boiling.
 * 6) Add the shrimp and tilapia; cook for 1minute (do not return mixture to boiling before timing).
 * 7) Drain and rinse with cold water.
 * 8) Place shrimp and tilapia in a large ceramic or glass bowl.
 * 9) Stir in the green and red sweet peppers, onion, jicama, tomato, cilantro, lime juice, lemon juice, orange juice, coconut milk, sugar, salt and the tequila.
 * 10) Cover and chill for 5 hours.
 * 11) Remove mixture from liquid with a slotted spoon and serve in martini glasses garnished with avocado slices.
 * 12) Serve with tortilla chips.

Nutritional information
Per serving:
 * 114 Calories | 4g Total Fat | 1g Saturated Fat | 69mg Cholesterol | 86mg Sodium | 6g Carbs | 2g Fiber | 10g Protein | vitamin C: 74% | calcium: 32% | iron: 2%