Ceviche

                The lime juice in ceviche chemically "cooks" the seafood magically changing its character in a matter of minutes. In this version, the scallops provide a nice contrast in texture and flavor to the Gulf fish. Truly fresh seafood is critical to the right taste.

Makes 4 appetizer portions

• ¾ pound (360 gr) red snapper, grouper, or other firm-fleshed white fish, sliced in bite-size pieces
• ¼ pound (120 gr) scallops
• one-third cup fresh lime juice
• 2 tablespoons fresh orange juice
• 1 avocado, peeled, seeded, and cubed
• 1 italian plum tomato, chopped
• ¼ cup finely diced red bell Pepper
• 3 tablespoons finely diced onion
• 1 pickled jalapeno, minced
• 1 tablespoon jalapeno pickling liquid
• 1 fresh serrano, sliced in very thin rings
• 1 or 2 tablespoons extra-Virgin olive oil
• 1 tablespoon chopped cilantro
• ¼ teaspoon salt
• Lime wedges, for garnish

1. In a nonreactive bowl, marinate the fish and scallops in the lime and orange juices for 35 to 45 minutes.
2. Drain the liquid from the bowl, and gently mix in all the remaining ingrédients except the lime wedges.
3. Spoon the ceviche into parfait glasses, margarita glasses or glass bowl to show off its colors.
4. Garnish with the lime wedges and serve.

BON APPETIT