Seafood Ceviche



1 pound firm flesh white fish fillets
1/2 pound small raw shrimp
1/2 pound small scallops
1 sweet purple onion, sliced into thin rings
2 green onions, including green parts, chopped
1 large ripe tomato, diced
1 Anaheim or poblano chile, roasted
1 jalapeņo chile, seeded and sliced into very thin rings
1/4 cup chopped cilantro
3 tablespoons olive oil
1 tablespoon sugar
juice of 4 to 6 limes
salt and black pepper to taste
crisp lettuce
avocado slices for garnish
tomato slices for garnish


1. Cut fish into bite-size chunks. Peel shrimp. Cut scallops in half. Put seafood into a colander and rinse well under cold running water. Pat dry and put into a large bowl. Add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices.

Makes 6 cups