Shellfish Ceviche

Serves 8

Ingredients

1 lb scallops (most any fish or shellfish can be substituted) skin and dark meat removed

1/2 C plus 1 T lime juice
2/3 C finely diced sweet peppers (red, yellow or orange)
2 fresh hot chiles minced (jalapeno, serrano or habanero, to suit your taste)
1 avocado peeled and cut into 1/2 inch dice
8 cherry tomatoes, quartered
4 T minced cilantro
1 T olive oil
Salt and Pepper to taste

Procedure

Cut the fish into 1/2-inch pieces. Combine the fish with 1/2 cup of the fresh lime juice in a non-metallic container.  Marinate for 30 minutes in the refridgerator.  Drain and discard the lime juice.

Add the remaining 1 T of lime juice and the rest of the ingredients. Toss well and chill for at least an hour and up to 10 hours before serving. 

Taste and adjust salt and pepper seasoning before serving.

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