From “Culinary Mexico,” by Daniel Hoyer.
Makes 4 main course salads.
Ingredients
2 pounds fresh, skinless fish fillets, bay scallops, shrimp, or a mix of all three
1 large or 2 medium red onions, rinsed and finely diced
2 jalapeño or serrano chiles, stemmed, seeded and minced
1/4 cup fresh lime juice
2 tablespoons fresh orange or grapefruit juice
1 teaspoon vinegar (apple cider, pineapple or rice)
1 teaspoon orange, lime or grapefruit zest
1 teaspoon salt
1/2 teaspoon sugar or honey
3/4 cup peeled, seeded and diced cucumber
3 to 4 small ripe tomatoes or 1 red sweet bell pepper, seeded and diced
1/4 cup cilantro or flat-leafed parsley
Directions
Cut fish into bite-sized or smaller pieces. Shellfish should be peeled, shelled and either left whole or cut into smaller pieces.
Combine everything except the tomato in a nonreactive container. Cover container and chill. Marinate for 30 minutes to 2 hours (but no more than 2 hours because the seafood will begin to toughen).
Mix in the tomato. Wait 5 minutes, stir again and taste. Adjust the seasoning and serve as soon as possible.
