Citrus Ceviche
1/2 lb shrimp, halibut, or scallops
juice of 2 limes
juice of 1 lemon
4 T orange juice, freshly squeezed
1 red chili, seeded and finely diced
2 T diced onion, any variety *alter amount to taste
2 Tomatoes, seeded and diced
1 avocado, peeled, pitted, and diced
4 T finely chopped cilantro leaves
1/2 tsp to 1 tsp salt
Cut the shrimp or fish into a small dice. If using raw seafood, combine fish with the lime, lemon, and orange juice in a nonmetallic bowl. Cover and refrigerate for 3 hours. If using cooked shrimp, proceed omit the 3-hour wait and continue with the rest of the ingredients. Drain off most of the liquid, leaving a few tablespoons. Combine all the rest of the ingredients, tossing lightly to combine. Serve chilled.

*Ceviche can be made up to one day in advance but add avocado, cilantro, and salt no more than 3 hours before serving.