White Fish Cerviche Family Favorite, light in Cals

1 ½ pounds of good white fish ( cat fish is mushy ; red snapper has a tough skin)

1 Pound of Shrimp, cleaned, deveined & boiled (if prefer use cooked frozen shrimp, so in freezer section)

1 Pound of Scallops

1 ½ -2 Med Purple Onions, chopped

1 Jalapeno, deseeded & chopped

3/4 c lime juice

¼ c Orange Juice

2 Tbls fresh cilantro, chopped

1 large avocado, diced

2 fresh limes squeezed & zest

1 (5 oz) Tub Cherubs or cherry tomatoes cut in half

1 (6 oz) can sliced Black Olives

2 tps salt

1Tbls Dill

Lemon pepper, to taste

**Serve with any of the following:

Tortilla Chips or crackers

Roll up in a warm corn tortilla add Ceviche, lettuce & salsa

Sliced cold sweet potato (this has of course been baked & then allowed to get cold)

Or eat as is, this is how we usually do it.

In a large glass or Pyrex type dish place the fish shrimp & scallops in it. Then add all of the other ingredients. (Except for the serving items) Cover & refrigerate for 1 hour. Then gently stir, this will insure that all of seafood gets cooked by the citrus juice. Turn stir about every 10 mins. or so for the next hour. It can be eaten now but the longer it is allowed to stay in the refrigerator the better it gets, as this allows the seafood to cook & all of the flavors to blend. The next day is the best.