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by Tom Fleming

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1 lb. fresh white fish (snapper, grouper or flounder)

1/2 lb. rock shrimp

1/2 lb. bay scallops

5 cloves garlic

1 small red onion

1/2 red bell pepper

1 TBSP fresh cilantro

1 TBSP fresh mint

1 Serrano pepper

Zest and juice of 6 oranges

Zest and juice of 2 limes

1 oz. extra virgin olive oil

Salt and pepper to taste

Cut white fish into 1×1 chunks and reserve. Rinse and pat dry rock shrimp and bay scallops and then combine with white fish.

Slice red onion and garlic into very fine slivers and place in a separate bowl. Add finely diced red pepper. Add chopped cilantro and mint to bowl. Remove seeds and mince Serrano pepper. Add to bowl.

Add zest and juice of limes and oranges to bowl. Add olive oil and season to taste with salt and pepper.

Pour this mixture of seafood and mix gently. Allow to marinate in the refrigerator for 2 hours minimum. Re-season with salt and pepper if necessary.

Note: Ceviche is best served with fresh fried corn tortilla chips, avocado and shredded romaine lettuce.

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