1 pound shrimp, peeled and tailed (or mix 1/2 pound shrimp and 1/2 pound scallops)
1 pound raw firm white ocean fish, like tilapia
1 cup fresh lime juice
4 serrano peppers, minced (omit seeds for less heat)
3/4 cup red onion, diced fine
4 tablespoons chopped cilantro
2 tablespoons olive oil
1 cup tomato concasse (blanched tomatoes, peeled, de-seeded, chopped fine)
2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Chop shrimp/scallops and fish into approximately half-inch pieces, making sure all pieces are same size. Put fish and shrimp/scallops in a large sealable plastic bag with the lime juice. Seal and
marinate in refrigerator, turning bag occasionally, for 4 hours. The fish will turn opaque and become firm.
In a nonreactive bowl (glass, ceramic or stainless steel), toss fish mixture with remaining ingredients. Return to refrigerator for 10-15 minutes or until thoroughly chilled. Taste and adjust salt and pepper before serving.
Servings: 8. Serving size: 1/2 cup. Per serving: 171 calories, 23.7 g protein, 5.1 g fat, 7.9 g carbohydrates, 186 mg sodium, 114 mg cholesterol
Lee Vandaveer, Wood County Electric Cooperative