This is a popular dish served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your taste. Make it as spicy or as mild as you wish. Delicious, Low in Fat, Calories and Carbs…what a great way to entertain!
8 ounces raw shrimp
6 ounces small raw scallops
6 ounces raw halibut fillet
5-6 fresh limes (not concentrate)
1 ½ cup diced fresh tomato
½ green sweet pepper diced
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 fresh jalapeno pepper, chopped fine (or more to taste)
½ cup red onion, finely chopped
½ cup chopped fresh cilantro
dash Tabasco sauce
Wash fish under cold running water and pat dry on paper towels.
Dice the fish into ½ inch pieces and place into large glass bowl.
Stir in the rest of ingredients.
Marinade in the fridge overnight, or at least 6 hours.
Pour off most of the liquid. Just leave it moist.
Toss well and arrange into individual serving plates lined with lettuce.
For an easy elegant presentation, spoon into martini glasses. If you wish garnish with sliced avocado or cucumber sticks.
Makes 6 appetizer servings
Fat 2 grams
Carbohydrates 12 grams