Recipe(tried): Ceviche (2)/Avocado Relish

Sorry, can't help on the pickled onions but have two dynamite Ceviche recipes; tried and true, ENJOY

1 cup fresh lime juice
1/2/ cup white vinegar
2 - 4 garlic cloves, minced
1 onion cut in rings
1# fresh red salmon (Sockeye) cut into 1" cubes
1# fresh halibut, cut into 1" cubes
1 red bell pepper seeded and diced
1 small cuke, peeled, seeded and diced
1/4 fresh minced cilantro
1/3/ oz coriander
1 head butter lettuce
1 fresh lime cut into 6 wedges

Place lime juice, vinegar, garlic and onion in a non-aluminum bowl. Add the salmon, halibut and toss lightly to coat with the dressing.

Marinate, covered, in the frig for at least 4 hrs. or overnight, tossing occasionally.

Thirty minutes before serving, add the peppers, cuke and herbs, Chill.

You may use other firm fish, but must be EXTREMELY FRESH!!!!

ANOTHER CEVICHE

1# Firm white fish cut into 1" cubes, or 1# fresh bay scallops
6 limes and juice
1 white or red onion, thinly sliced
1 clove garlic, finely minced
1/2/ cup whole cilantro leaves (stems get bitter in lime juice)
1 green jalapeno, minced
1 red jalapeno, minced
1 scotch bonnet pepper, minced
1/4 cup good quality olive oil
sea salt or kosher salt and pepper to taste

Place fish in a large bowl, combine all ingredients except olive oil and salt and pepper. Refrigerate at least one hour for the lime juice to "cook" the fish, stir every fifteeen min. Add the olive oil and salt, pepper to taste and serve with:

AVOCADO RELISH

2 large ripe Haas avocadoes, diced
1 T. lime juice
1/2/ red onion, finely diced
1/2 clove garlic, finely minced
2 tsp. rice wine vinegar
1 T. good quality olive oil
3 T. chopped cilantro
Salt and pepper to taste

Combine all ingredients and mix lightly; you don't want to mash the avocado, try to keep the pieces whole. Salt and pepper to taste

ENJOY -- MAKES ME HUNGRY!! I can't take credit for these wonderful recipes, submitted by Michele and E in SF respectively.

Sandy Wells
Homer, Alaska