Ceviche Peruvian Style - cooking recipe

Ingredients

1/2 lb scallops, sliced very thin
1/2 lb flounder, sliced very thin
1/4 lb shrimp, sliced very thin
1 plum tomato, peeled seeded small dice
1/4 cucumber, peeled seeded small dice
1 teaspoon chives, minced
1 1/2 teaspoons fresh cilantro, chopped
1/2 teaspoon fresh oregano, chopped
1 teaspoon garlic, minced
1/4 poblano pepper, small dice
1/4 yellow bell pepper, small dice
1/4 jalapeno, minced
2 tablespoons olive oil
1/4 teaspoon coriander powder
1/4 teaspoon ground cumin
1/8 teaspoon sugar
3 drops Tabasco sauce
1/2 cup lime juice, as needed
salt, to taste
crusty bread, thinly sliced

Preparation

Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
Add enough lime juice to cover the seafood. Season with salt as needed.
Refrigerate and marinate until the fish is opaque, about 8 hours.
Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.