Ceviche

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Seafood

1/2 lb. shrimp

1/2 lb. sole

1/2 lb. bay scallops

Lime juice to cover

1 avocado

1 tomato

1 small onion

2 Tbsp. parsley, chopped

2 Tbsp. cilantro, chopped

4 green onions, chopped fine

2 jalapenos, chopped fine

2 Tbsp. olive oil

1 Tbsp. white wine vinegar

1/4 tsp. oregano

1/4 tsp. cumin

1/4 tsp. ground clove

Salt to taste

Chop the seafood fine and cover with lime juice. Marinate in the refrigerator for 3 hours. Combine the remaining ingredients in a bowl and mix thoroughly. Stir in the marinated seafood and serve.

Our comments: Allyson thinks this makes a great meal … I like it as an appetizer. We derived this recipe from one Bob Enholm gave us and have never tried another.