Flying Fish Ceviche

Flying Fish founder Larry Richardson joined The Ten to make the restaurant's ceviche from the seafood tower.CevicheServing for 4 peopleIngredients24 Shrimp boiled in water seasoned with Cajun seasonings and cut in half14oz Tilapia boiled in water seasoned with Cajun seasonings and cut into ¼" squares.6oz freshly squeezed lime juice1.5 cups Fresh Pico de Gallo1 tsp Salt (or to taste)1 tsp Table Black Pepper (or to taste)1 TBS Franks Hot Wing Sauce2 fresh, ripe avocados dicedLightly toss all ingredients into a mixing bowl to mix thoroughly. Transfer to a serving dish and serve with chips on the side.