Venison Fajitas With Shrimp Ceviche

Are you looking for a delicious surf and turf dinner that looks fancy but is incredibly easy? Well, here you go. This wild game and seafood meal will be sure to please anyone who sits at your table. If you use raw shrimp make sure to give yourself extra time to let them "cook" in the lime and orange juice. Also, while eating raw shrimp probably won't kill you, (I have eaten quite a few within minutes of them coming aboard), to be on the safe side you should freeze them first to kill off any parasites that might be hanging out in there.

Start off with getting your shrimp in the juice. Squeeze your limes and orange until you have about one cup of juice and throw your shrimp in there. Let that sit for 1 1/2-2 hours. While that is marinating go ahead and get your other ceviche ingredients and the veggies for the fajitas cut up.

With about 30 minutes left on your soak time for the shrimp start cooking your fajitas. I like to throw the meat and veggies in at the same time so all the flavors can get all nice and cozy together in the pan. The steak will soak up the flavors and be extra delicious. You can do them separately if you want, especially if you have picky eaters who may prefer more veggies or meat on theirs. While the steak and veggies are starting to cook, combine all of your ceviche ingredients into your serving bowl. I like to give it a stir once in a while to keep the flavors moving around. Once everything is good and cooked, put in your seasoning and simmer that for around 10 minutes. I just used a packet of seasoning but feel free to make your own. While the meat and veggies are simmering start warming up tortillas and the beans.

After you are satisfied with the cook time of your meat go ahead and ring the dinner bell and then stare intently at your guests until they complement your amazing cooking skills. If you make this and love it drop me a comment and let me know! If you make it and hate it let me know too but just be aware if you hate this recipe then you probably messed something up and it's not my fault. So don't yell at me.

CEVICHE

2 cups peeled spot prawn tails (catch your own if can but, if you must buy some, make sure they are wild-caught shrimp, Alaskan if you can find it), cut into 1/4" pieces

Juice from enough limes to make 1 cup (I used 5)

Juice from half of an orange

Half of one red onion, finely chopped

2 avocados, diced

1 mango, finely chopped

3/4 cup cherry tomatoes, diced

FAJITAS

1 pound deer steak, cut into 1/2 inch strips

1 red pepper, sliced

1 yellow pepper, sliced

1 orange pepper, sliced

Half of one yellow or sweet onion, sliced

1 can of refried beans