Ingredients

1 1/4 cup freshly squeezed lime and/or lemon juice. I prefer 50/50 lime & lemon.
1 pound skinless fish fillet, scallops, or raw cleaned shrimp, cut into bite-size pieces
1 cup red onion, thinly sliced
1 cup fresh tomato, chopped into bite-size cubes
1/2 large jalapeno, finely minced. Do not take out the seeds as these are an excellent parasite remedy.
1/3 cup or more fresh cilantro without thick stems
2 tablespoons organic olive oil
1 1/2 to 2 teaspoons seasalt to taste

Optional

1/8 cup fresh mint leaves, finely minced
6 fresh oregano leaves, finely minced
1 fresh basil leaf, finely minced
1 large jícama, peeled and sliced into large, 1/4 inch chip-like shapes

Directions

• In a glass bowl, cover the fish with lime/lemon juice and put in the refrigerator. The acidity of the juice "cold-cooks" the fish. The longer it sits in the juice, the more it cooks. Thirty minutes of soaking at this stage produces fish that is medium rare and juicy by the end of this process.
• While the fish is in the refrigerator, mix these other ingredients in a separate glass bowl: red onion, tomato, jalapeno, cilantro, olive oil, sea salt. If you have them available, try adding the mint, oregano and basil for a fantastic flavor!
• After the fish has soaked for a minimum of 30 minutes, drain off 80% of the lime/lemon juice.
• Mix both bowls together to marinate and chill for at least 20 minutes.
• Serve in individual bowls surrounded by jícama slices for dipping.