Ceviche Extraordinare

8 oz. Red Snapper
8 oz. Mahi Mahi
8 oz. Scallops
1/2 cup Lime Juice, fresh squeezed
1/2 cup Lemon Juice, fresh squeezed
1/2 cup Red Onion, finely diced
1 cup Fresh Red Ripe Tomatoes, chopped
1 each Serrano Chili Pepper, seeded & chopped
2 tsp. Salt
1/4 tsp. Ground Oregano
1/4 tsp. Tabasco (or Cayenne Pepper)
2 each Haas Avocado (remove seed & skin)
1/2 cup Black Beans
1/2 cup Whole Kernel Sweet Corn
3 Tbsp Fresh Cilantro, finely chopped

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onions, tomatoes, chili, salt, Tabasco and Oregano. Cover with lime and lemon juice. Let sit covered in refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving it time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
The marinating technique cooks the fish in the acid and therefore no oven is necessary.

After marinating is complete, add black beans, corn, and avocado. Serve with chopped cilantro.

Serves 6ppl.

(Note: Though not included, you can always modify this recipe by choosing fresh firm flesh fish or seafood.)

Number of Servings: 6

Recipe submitted by SparkPeople user PETITECHIC.