Scallop And Snapper Ceviche

• 4 ounces sea scallops, thinly sliced
• 4 ounces red snapper fillets, skinned & diced
• 1/2 cup fresh lime juice
• 1 large tomatoes, diced
• 1/2 medium avocado, pitted, peeled & diced
• 1 small red onion, minced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 3 dashes hot pepper sauce
• salt
• ground pepper
• shredded iceberg lettuce

1. Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
2. Cover and refrigerate until the fish becomes opaque, about 1 hour.
3. Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
4. Serve immediately, cold, on a bed of shredded iceberg lettuce.
5. NOTE: Ask for sushi-grade fish at your market.
6. Weight Watchers 5 points.

red snapper, lime juice, tomatoes, avocado, red onion, fresh cilantro, lime juice, pepper sauce, salt, ground pepper

Taken from www.food.com/recipe/scallop-and-snapper-ceviche-223490 (may not work)