Ceviche

1 - 8 oz Tilapia filet

1 - 8 oz portion of raw diced and de-veined shrimp

1 - 8 oz portion of raw scallops

1 cup of fresh lemon juice

1 cup of fresh lime juice

4 cups of diced tomatoes

3 cups of spicy tomato juice (V8)

2 cups of diced red onions

1 cup chopped cilantro

Salt and Pepper to taste

1/2 cup diced avocado

Chop tilapia, shrimp and scallops into bite size pieces, place in a stainless steel bowl. Cover the raw fish with the lemon and lime juice for 12 hours, cover and place in cooler. The acid from the juice will cook the fish. After 12 hours drain the excess juice. DO NOT RINSE THE FISH. In another bowl, place the cooked fish, add the diced tomatoes, red onion, spicy tomato juice, salt, pepper, cilantro and mix together. Allow the ingredients to blend together for at least 2 hours, the longer the better. Place in a chilled bowl, garnish with diced avocado.