Scallop And Snapper Ceviche - cooking recipe

Ingredients

4 ounces sea scallops, thinly sliced
4 ounces red snapper fillets, skinned & diced
1/2 cup fresh lime juice
1 large tomatoes, diced
1/2 medium avocado, pitted, peeled & diced
1 small red onion, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
3 dashes hot pepper sauce
salt
ground pepper
shredded iceberg lettuce

Preparation

Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
Cover and refrigerate until the fish becomes opaque, about 1 hour.
Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
Serve immediately, cold, on a bed of shredded iceberg lettuce.
NOTE: Ask for sushi-grade fish at your market.
Weight Watchers 5 points.