Ceviche

• 1 pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops
• 7 tablespoons lime juice
• 1 cup peeled, seeded, fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained
• 4 or more canned serrano chilies, drained and chopped
• 1/2 cup finely chopped red onions
• 1 tablespoon olive oil
• 2 teaspoons finely chopped fresh coriander
• 1/2 teaspoon crumbled dried oregano
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup avocado cut into small cubes
• 1/4 cup finely diced heart of celery
• 1/4 cup tomato ketchup
• Grated rind of one lime

1. Cut the fish into cubes of about one-half inch in diameter.
2. If bay scallops are used, cut them into quarters.
3. Put the pieces in a bowl and add the lime juice.
4. Cover and refrigerate, stirring occasionally, 12 hours or longer.
5. Add the remaining ingredients and chill until ready to serve

skinless, lime juice, tomatoes, serrano chilies, red onions, olive oil, fresh coriander, oregano, salt, freshly ground pepper, avocado, heart of celery, tomato ketchup, lime

Taken from cooking.nytimes.com/recipes/2928 (may not work)