Ceviche

• 1 pound fresh conch or scallops, or combination
• 1 cup fresh lime juice
• 1 cup diced avocado
• 1/2 cup minced red onion
• 1/2 cup finely chopped seeded tomato
• 1/4 cup cilantro
• 2 tablespoons olive oil
• 2 teaspoons minced jalapeno
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/4 teaspoon cumin

1. Pat the seafood dry and place in a glass bowl.
2. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated.
3. Place the seafood in a clean bowl, and reserve the lime juice.
4. Add the remaining ingredients to the seafood, gently stirring to mix.
5. Add reserved lime juice to taste.
6. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

combination, lime juice, avocado, red onion, tomato, cilantro, olive oil, jalapeno, salt, cayenne, cumin

Taken from www.foodnetwork.com/recipes/emeril-lagasse/ceviche-recipe.html (may not work)