Thursday, February 17, 2011


This is very refreshing for summer. I love this recipe for it's simplicity, but I am allergic to citrus now. For those of you who can have citrus, enjoy!

  • 1 lb of (any white fish) cod and scallops rinsed and cut into bite size pieces
  • 4 lemons and 4 limes juiced. Reserve grated lime zest from 1 lime set aside
  • 1 red, yellow or orange bell pepper seeded and chopped into bite sized pieces
  • 1 Jalapeño pepper seeded and minced or pepper of choice (wear gloves)
  • 1 cup of chopped in half cherry tomatoes
  • 1 beautiful avocado cut into bite sized pieces
  • salt, black pepper to taste, garlic and onion cut up fine if desired
  • 1/4 cup good virgin olive oil
  1. Put cod, scallops lemon and lime juice, grated zest in glass pan.
  2. Add bell pepper and Jalapeño and mix together.
  3.  Cover and store in fridge up to one hour only. Otherwise it turns to rubber.
  4. Take out of fridge, drain completely, put back in to the bowl and add tomatoes, avocado and mix with olive oil and add 1 tsp of honey or more if desired.
  5. Add in black pepper, garlic, and onion if desired. Serve 
Source: Unknown

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