Holy Guacamole Ceviche

A wonderfully fresh summer recipe unlike any I have ever seen.  Using the traditional method of marinating the raw shrimp in citrus for a few hours to essentially "cook" the fish, it gives a nice flavor to the fish and a sweet and refreshing tang to a summer meal or appetizer.  Serve on tostada shells, chip cups, a "chip and dip" kind of fair, or as a "cocktail" with utensils.  Always a big hit, especially on those brutally hot summer days.

Holy Guacamole Ceviche

1 pound of mixed seafood, skins and bones removed (I use 1/4 pound each of shrimp, salmon, halibut, and red snapper.  If any of these are not available use the closest substitute)

2 jalepeno, stems and seeds removed and diced

2 tomatoes, seeds removed, and diced

9 limes, juiced (~1 cup juice)

2 small onions (or one medium-large), finely diced

1 bunch cilantro, finely chopped

4 Tablespoons olive oil

salt and pepper to taste

oregano (optional) to taste

2 avocado, chopped (toss with 1/2 orange juiced)

Rinse the fish and pat dry.  Cut fish into ~ 1/4 to 1/2 inch cubes (not too small - if you like go as large as 1 inch cubes).  Place chopped fish in large ceramic, glass, or plastic bowl (something made out of non-reactive material.  NO METAL).  Add all the lime juice, onion, and jalepeno.  Cover and regridgerate 4-6 hours, turning occationally with a wooden spoon or plastic spatula (nothing metal).

During last 15 minutes add the tomato and cilantro, mixing in well.

Before serving, adjust seasoning, add oregano if desired.  Last add the chopped avocado.  (Quick note:  I like to toss the avocado with 1/2 juiced orange as it maintains color and adds some sweetness.  You may omit this and just add chopped avocado straight to the ceviche).

Serve immediately and, preferably, keep cold.