Ceviche

• 4 ounces sea scallops, thinly sliced
• 4 ounces skinned red snapper filet, diced
• 1/2 cup fresh
• 1 large tomato, diced
• 1/2 medium avocado, pitted, peeled, and diced
• 1 small red onion, minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 3 dashes hot pepper sauce; salt to taste
• ground pepper to taste. Serve immediately, cold, on a bed of shredded iceberg lettuce.
• NOTE: Ask for sushi-grade fish at your market.

1. Toss 4 ounces sea scallops, thinly sliced, and 4 ounces skinned red snapper filet, diced, with 1/2 cup fresh lime juice in a medium glass bowl. Cover and refrigerate until the fish becomes opaque, about 1 hour. Drain, then toss with 1 large tomato, diced; 1/2 medium avocado, pitted, peeled, and diced; 1 small red onion, minced; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 3 dashes hot pepper sauce; salt to taste; and ground pepper to taste. Serve immediately, cold, on a bed of shredded iceberg lettuce. NOTE: Ask for sushi-grade fish at your market.
2. POINTS value: 5

red snapper, fresh, tomato, avocado, red onion, fresh cilantro, lime juice, pepper, ground pepper, ask for

Taken from www.epicurious.com/recipes/member/views/ceviche-50044367 (may not work)