Brian'S Tropical Ceviche - cooking recipe

Ingredients

12 ounces sea bass, cut into bite sized pieces
6 ounces sea scallops, cut into bite sized pieces
6 ounces shrimp (31-40 count blanched and cut into bite sized pieces)
1 small red onion, peeled, diced fine
2 jalapenos, diced fine (remove seeds for less heat)
1 medium cucumber, peeled, diced
1 yellow bell pepper, seeded, diced
1 teaspoon sea salt
1/2 cup lime juice
1/4 cup lemon juice
1/4 cup pineapple juice
lime wedge, garnish (optional)
pineapple, garnish (cut into wedges)
tortilla chips, garnish (optional)

Preparation

In a large non- metal mixing bowl, combine fish, seafood, and half of the diced vegetables with salt and all 3 juices.
Refrigerate overnight stirring occasionally.
Add remainder of vegetables 1 hour before serving.
Serve in chilled martini glasses with wedges of lime and pineapple.