A no-cook recipe great for a hot summer day. Marinated in lime juice, the fish takes on a smooth and tender texture, combined with a bit of crunch from the onion, a bit of heat from the jalapenos, a bit of coolness from the tomatoes, and a bit of creaminess from the avocado... A real fiesta in your mouth! Serve as appetizer (with plantain chips for example) or main course with a side of roasted sweet potatoes, corn, or avocado
Rinse and pat dry the fish, shrimp and scallops. Cut all in very small pieces (about 1/4 inch). Place in a glass bowl. Cover with lime juice and 1/2 tsp salt. Make sure the fish is completely covered, if needed add more lime juice.
Cover and refrigerate for 4 hours, stirring occasionally.
Add jalapeno and onion and refrigerate for another 2 hours.
When ready to serve, add tomatoes, avocado, cilantro and 1/2 tsp salt.
Garnish with lime wedges.
You can make variations of this dish by omitting the scallops, shrimp, or using just one type of seafood. I personally like the combination of the three which makes it more interesting.