Start the Weekend with Ceviche

Ceviche
serves 6

Ingredience:
2 salmon fillets (about 3/4 lb.)

1/2 lb. bay scallops (can use sea scallops, cut into pieces; when I can not find scallops I have used tilapia),

1/2 yellow onion, diced

1 cup of fresh lime juice

1/2 cup of fresh orange juice

4 roma tomatoes, diced

3 jalapeno chiles, seeded and minced
1/4 cup fresh cilantro, chopped
3 Tablespoons olive oil
sea salt to taste
1 ripe, slightly firm avocado, diced
Tortilla chips for dipping

Prepare fish:
1.To prepare the salmon fillet, first remove the skin and, using tweezers remove any time bones you might feel.  Cut the fish in to about 1/2 inch cubes.  Place in a glass bowl.

2. take the scallops (if using the bay scallops) place them in the bowl with the salmon.  If using sea scallops or tilapia cut into cubes and place in bowl with salmon)

3. Add the diced onion, lime juice, and orange juice to the same bowl.

4. Mix the fish, onion and juices together.  Cover the bowl and refrigerate until the fish is opaque through. This should take about 4 hours.

Before serving:
1. Drain the juices from the bowl of fish and discard.
2. Return fish to the bowl and add the diced tomatoes, chiles, chopped cilantro, and olive oil.
3. Mix well and add salt to taste.
4. Last, add the diced avocado and toss gently.
5. Divide the ceviche in martini glasses.
6. Serve with tortilla chips.

I hope you try this recipe.  Send me a message and let me know how you like it.