California Ceviche

• 1 pound red snapper, cut into 2-inch cubes
• 8 ounces sea scallops, halved
• 8 ounces medium shrimp, peeled and deveined
• 2 ripe tomatoes, diced
• 1 bunch green onions, thinly sliced on the diagonal
• 1 small yellow bell pepper, diced
• 1 carrot, peeled and grated
• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1 small jalapeno chile, seeded and minced
• 1 garlic clove, minced
• 1/2 cup red verjus (see Notes)
• Juice of 1 lime
• Juice of 1/2 lemon
• 1 tablespoon extra-virgin olive oil or lemon olive oil
• 2 avocados, diced
• Kosher salt
• Freshly ground pepper
• 8 small butter lettuce leaves

1. Bring a large saucepan of water to a boil.
2. Gently lower the snapper and scallops into the water, and then immediately transfer them to an ice bath with a slotted spoon.
3. Transfer with the slotted spoon to a colander to drain.
4. Add more ice to the water, if needed, to ready the ice bath for the shrimp.
5. Return the water in the saucepan to a boil and add the shrimp.
6. Remove from heat and let sit for 2 minutes.
7. Transfer to the ice bath.
8. Drain and cut the shrimp in half lengthwise.
9. Add to the colander with the other fish.
10. Mix the tomatoes, green onions, bell pepper, carrot, cilantro, mint, jalapeno chile, and garlic together.
11. Add the snapper, scallops, shrimp, verjus, lime juice, lemon juice, and olive oil.
12. Stir to mix well.
13. Gently stir in the avocado and refrigerate for at least 2 hours before serving.
14. Taste and season with salt and pepper.
15. Stack 2 lettuce leaves on top of each other to form a cup and spoon in one-fourth of the ceviche.
16. Repeat to make 4 servings.

red snapper, shrimp, tomatoes, green onions, yellow bell pepper, carrot, fresh cilantro, fresh mint, jalapeno chile, garlic, red verjus, lime, lemon, extravirgin olive oil, avocados, kosher salt, freshly ground pepper, butter

Taken from www.cookstr.com/recipes/california-ceviche (may not work)