Ceviche

It's a tradition for my husband to make ceviche for Christmas. He came up with the recipe and has been doing it for as long as he can remember.

You'll need chili sauce, not cocktail sauce

Ceviche

1/2 lb fresh white fish, cut into 1/2 inch pieces
1/2 lb freash scallops, cut into 1/2 inch pieces
lemon juice
1/2 lb cooked shrimp, peeled & deveined
8 oz cherry tomatoes
1 avocado, diced
1 can black olives, drained
1 jar marinated artichokes, drained
1 jar marinated olives, drained
1/2 cup chili sauce
1 Tbs tomato paste
Cilantro, chopped

Marinate the fish and scallops in lemon juice. After an hour, drain the fish & scallops and add to bowl with rest of ingredients. Stir until mixed. Spoon into bowls and top with cilantro.



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