Ceviche

Yield: About 4 cups or 8 appetizer/salad servings

1 pound cod, (or any lean white fish) diced in ½-inch cubes 1½ cup fresh lemon juice (about 8-10 lemons) 1 teaspoon salt 1 Tablespoon olive oil ¼ teaspoon white pepper 1 tomato finely diced ½ medium sweet onion finely diced 1 teaspoon white vinegar 1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced (wear gloves) ½ bunch of finely chopped fresh cilantro 1 hass avocado in slices ½ cup tomato and clam juice (Clamato)

Combine fish, lemon juice, ½ teaspoon salt. Marinate in refrigerator for 2 hours. Combine olive oil, white pepper, tomato, onion, vinegar, clamato, jalapeno chile, and cilantro. Stir well. Add to fish. Add avocado slices. Serve ceviche cold on a lettuce leaf with crispy tortilla chips as a dip or on a bed of mixed lettuce greens as a salad. Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary. Store in an airtight container in the refrigerator.