Halibut Ceviche Salad

3/4 lb. fresh boneless halibut, cut into 1/4-inch cubes
1/2 lb. small shrimp, cooked and shelled
1/2 lb. scallops, thinly sliced
1/2 cup freshly squeezed lime juice
4 large tomatoes
2 cups green onions, chopped (with some tops)
1/2 cup white wine vinegar
1/2 cup tomato-based chili sauce
1/2 cup fresh coriander (cilantro), coarsely chopped
1/3 cup olive oil
1/3 cup red or green salsa jalapeno
1/4 cup dry white wine
1 tsp. oregano leavaes
salt & pepper
lime wedges

In a small, deep bowl, place halibut, scallops, and lime juice.  Mix well.  Cover and chill at least 3 hours until fish turns an opaque white.  Stir occasionally.  Drain and discard liquid. Peel and core 4 large tomatoes and cut in half; squeeze out juice and seeds and chop pulp. Mix tomato, halibut, scallops, and shrimp with remaining ingredients.  Cover and chill at least 2 hours.

Drain fish and serve with lime wedges. Serves eight.

 
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 Jim Dicken Owner FGHP.com

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