Ceviche Santa Cruz

The acid in the lemon juice will "cook" the fish. It can be served as a dip with tortilla chips or spooned into sorbet glasses and served as a first course before a formal dinner.

1 pound red snapper, diced
3/4 cup lemon juice
3 scallions, finely diced
1 jalape�o pepper, finely diced
2 tomatoes, peeled and chopped
1 tablespoon minced cilantro
4 tablespoons olive oil
2 tablespoons dry white wine
1 avocado, peeled and chopped

Place fish in a glass dish with lemon juice. Cover and refrigerate overnight, turning once or twice.

Three to four hours before serving, add scallions, jalape�o, tomatoes, cilantro, olive oil and wine to the marinating fish. Chill well.

Just before serving, gently fold in avocado.