Gulf Coast Crab-And-Flounder Ceviche

• 1/2 cup thinly sliced Vidalia onion
• 1/3 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 2 (4-ounce) skinless flounder fillets, cubed
• 1 cup fresh corn kernels, cooked (about 2 ears)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 pound jumbo lump blue crabmeat, drained and picked
• 1 medium heirloom tomato, seeded and chopped
• 1 small jalapeno pepper, seeded and minced
• Garnish: pickled okra pods, halved

1. Combine first 4 ingredients in a medium glass or ceramic bowl. Cover and refrigerate 3 hours or until fish is opaque in center, stirring occasionally. Drain, reserving 1/4 cup liquid.
2. Combine corn and next 6 ingredients in a large glass or ceramic bowl. Stir in flounder mixture and reserved liquid. Cover and refrigerate 2 to 4 hours. Garnish, if desired.

onion, lemon juice, lime juice, flounder, corn kernels, fresh cilantro, olive oil, salt, crabmeat, heirloom tomato, pepper, pickled okra pods

Taken from www.myrecipes.com/recipe/gulf-coast-crab-flounder-ceviche (may not work)