Recipe: Ceviche with Avocado Relish

1 lb fresh white fish or fresh bay scallops
fresh juice from 6 limes
1 red onion, sliced thin
1 clove garlic, finely minced
1/2 C whole cilantro leaves (no stems, they get bitter in lime juice)
1 jalapeno, minced
1 red pepper, minced
1/4 C olive oil
salt and pepper to taste

Place fish or scallops in a large glass bowl, combine all ingredients except olive oil, salt and pepper. Refrigerate for 4 hours for the lime juice to "cook" the seafood, stir every 1/2 hour to blend. Add the olive oil, salt and pepper and serve with crackers or your choice.

Avocado Relish

2 ripe 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 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. Serve over ceviche or on the side.