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Ceviche (recipe)
1 lb fish – chopped 1/2″ pieces (tilapia, halibut, scallops, shrimp – my favorites)
1/2 medium onion – chopped
10 cherry tomatoes – halved (1 lg tomato or 2 small – chopped)
4- 6 limes – juiced
1/2 c orange juice (use pre-made if you don’t have fresh)
1 jalapeno pepper – minced
1/2 bunch cilantro – chopped
s&p to taste (1/2 t salt, 1/4 t pepper to start)
Combine fish, onion, tomatoes, jalapeno pepper, cilantro. Pour lime juice and orange juice over. Add enough juice to completely cover fish.

Let the seafood ‘cook’ in the refrigerator for several hours. Taste it and adjust seasonings to your liking, then serve very cold. We use the martini glass for our teenager who eats less and doesn’t like tomatoes. The parents get the big bowl with chopped avocado and Griffin gets the sample with a quesadilla.