Ceviche

• 8 oz. Scallops (Finely Diced)
• 8 oz. Firm Flesh White Fish (Snapper, Dorado, Grouper)
• 8 oz. Small Shrimp
• 1/2 c. Fresh Lime Juice
• 1/4 c. Fresh Lemon Juice
• 2 Ripe Tomatoes (Diced)
• 1 Serrano Chili (Minced)
• 1 Anaheim Chili (Minced)
• 1 Tbsp Minced Fresh Cilantro
• 1/2 c. Finely Chopped Onions
• 2 Spring Onions
• 2 Tbsp. Olive Oil
• 1/2 tsp. Oregano
• 1/2 tsp. Salt

1. 1. Dip fish and other seafoods in boiling water and remove any bones/shells.
2. 2. Put fish in non-aluminum bowl and cover with lime/lemon
3. juices and allow to stand (refrigerated) for an hour.
4. 3. Drain fish/seafood and rinse in cold water.
5. 4. Stir together remaining ingredients in a non aluminum
6. bowl and add fish/seafood and refrigerate (covered) for
7. an hour or so. 5. Serve chilled with Tortilla chips or bread.

flesh white fish, shrimp, lime juice, lemon juice, tomatoes, serrano chili, anaheim chili, fresh cilantro, onions, spring onions, olive oil, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802167 (may not work)