Nicaraguan Fish Salsa

5 filets tilapia

Large bag cooked shrimp (a shrimp tray would work or defrosted from frozen would work too)

Green bell pepper

Onion

Bunch of Cilantro

12 limes

salt & pepper

1.  Bake the tilapia filets as specified and then cook 2 more minutes.  Let them cool completely and cut into squares about half the size of a dice. 

2.  Cut the shrimp into same sized pieces.  Throw into a bowl with cooled tilapia.  Cut pepper and onion into really small pieces and add in bowl. 

3.  Use a scissors to cut up a bunch of cilantro - by bunch I mean the whole bunch you get.  This will add flavor

4.  Juice the limes over everything and add some salt and pepper.  The lady said the lime juice should JUST cover everything but they shouldn't be swimming in it. 

5.  Allow to marinate overnight then taste and adjust seasonings.