Thinking of warm weather
6 canned piquillo peppers or roasted red peppers from a jar, finely choppedCombine shallot, lime juice, orange juice, and red pepper flakes in a large bowl. Add red snapper and shrimp, season with salt, and toss gently to combine. Let sit, tossing occasionally, until fish firms up slightly, 20–25 minutes.
Add avocados, mango, hearts of palm, piquillo peppers, herbs, and oil to ceviche and toss to coat. Taste and season with more salt and/or lime juice if desired.
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