Sea Symphony Ceviche

Ingredients

• 3/4 lb fresh lobster meat, diced
• 3/4 lb fresh white fish (like sea bass or cod), diced
• 1/2 lbs scallops, thinly sliced
• 1/2 cup fresh lime juice
• 3/4 cup fresh lemon juice
• 1/3 cup fresh orange juice
• 1 small red onion, finely diced
• 1 bell pepper, finely diced
• 1 jalapeño, seeds removed and finely diced (use different peppers to adjust for desired heat)
• 1/3 cup chopped fresh cilantro
• 1 ripe avocado, diced
• Salt and pepper to taste
• Tortilla chips or tostadas for serving

Method

1. Combine the lobster, white fish, and scallops in a large bowl — no rushing the prep, it sets up everything that follows.
2. Pour in the lime, lemon, and orange juices until the seafood is fully covered. This is the work: the citrus does the cooking, not the stove.
3. Cover and refrigerate for at least 2-3 hours, stirring occasionally. Put in the time — the seafood turns opaque when it's ready, and there's no skipping ahead.
4. Drain most of the citrus, leaving just enough to keep things moist.
5. Fold in the red onion, bell pepper, jalapeño, cilantro, and avocado.
6. Season with salt and pepper, adjusting until it's right.
7. Serve chilled with tortilla chips or tostadas. You earned it.