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Ceviche

This classic seaside meal brings back memories of Mazatlan, beaches, and afternoon margaritas.

Prep. Time: 45 Min
Cook Time: 15 Min

INGREDIENTS

• 2 pounds Cubed white fish or bay scallops, raw
• 5 - 10 Fresh serrano or jalapeno chiles (very hot), diced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1 Onion, diced
• 3 Ripe tomatoes, diced
• 1 - 2 cloves Garlic, minced
• 1 Large avocado, diced
• 1 bunch Cilantro, with stems removed and diced
• 1 tsp Sukkar Pure Cane Syrup or brown sugar
• 2 cups Lime juice
• 1/2 cup Lemon juice
• 1 bag Tortilla chips or
• 1 package Saltine crackers
• Pinch Salt and pepper

DIRECTIONS

1. In a large bowl combine all ingredients except l/2 the avocado and cilantro.

2. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.Cover and refrigerate for one to three hours, stirring occasionally.

3. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish).

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