Ceviche, a Cold Seafood Soup

• 2 1/2 lbs. white fish
• 1 1/2 lbs. bay scallops
• 2 Tbs. good quality extra virgin olive oil
• 1 jalapeno pepper
• 1 sweet white onion (Maui or Vidalia)
• 1 garlic clove
• 2 Tbs. handpicked whole small cilantro leaves
• juice of 5 limes (zest and reserve as garnish)
• juice of 2 lemons
• 3 red grapefruits
• 3 avocados
• salt
• pink peppercorns, coarsely ground
• white corn tortilla chips

1. Cut fish into half-inch cubes.
2. Peel, deseed, finely dice and then mince jalapeno pepper.
3. Finely dice sweet white onion and mince garlic clove.
4. Pick cilantro.
5. Zest and juice limes and lemon, reserving zest.
6. Combine above ingredients with olive oil in a bowl and refrigerate for an hour.
7. Zest, then remove grapefruit peel and cut segments from the pith.
8. Peel and seed avocados and cut into small cubes.
9. Combine lime, lemon and grapefruit zest and rough chop.
10. Stir together marinated seafood mixture with grapefruit segments, avocado cubes and zests.
11. Salt and pepper to taste.
12. Serve with white corn tortilla chips.

white fish, bay scallops, extra virgin olive oil, pepper, sweet white onion, garlic, cilantro, lemons, red grapefruits, avocados, salt, pink peppercorns, white corn tortilla chips

Taken from www.foodnetwork.com/recipes/ceviche-a-cold-seafood-soup-recipe.html (may not work)