Clean and de-bone fish and *shrimp, then chop into quarter-sized pieces. Add pieces of fish to your tight sealing bag or container. 

*The shrimp is optional in this recipe, and can be substituted with an additional fillet of white fish, or scallops. For inland anglers, fresh trout works great for ceviche.

Half the limes and squeeze the juice into the bag. Add two cups of Pico de Gallo salsa.  Sprinkle in 1 tsp Tajin Seasoning.

Seal the bag, and using your hands, gently massage the ingredients until everything is mixed evenly.  Store bag in cooler with ample amounts of ice, and let 'cook' for 20 minutes.

After 20 minutes check to see if the color of the fish has changed.  When the flesh of all the pieces of fish and shrimp have turned white the Ceviche is ready.  If the inside of the pieces of fish is too raw for your liking, keep cooking for an additional 15 minutes.  

Garnish with avocado and Tapatio hot sauce, and serve with tortilla chips.

Mix 1/4 tsp citric acid with 1/2 tbsp water in a bowl or pot.  Add 1 can fish*, 1 tsp Tajin Seasoning, and 2 packets of Tapatio Hot Sauce.  

*Canned fish can be sardines, tuna, salmon....whatever your preference is. But make sure you buy unflavored canned fish.

Stir ingredients together and serve with tortilla chips or crackers.

*The backcountry version of ceviche is not an authentic ceviche since the canned fish is already pre-cooked.  The goal with this meal is to bring some familiar flavors to a backcountry staple.