Ingredients
4 ounces sea scallops, thinly sliced
4 ounces skinned red snapper filet, diced
1/2 cup fresh
1 large tomato, diced
1/2 medium avocado, pitted, peeled, and diced
1 small red onion, minced
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
3 dashes hot pepper sauce; salt to taste
ground pepper to taste. Serve immediately, cold, on a bed of shredded iceberg lettuce.
NOTE: Ask for sushi-grade fish at your market.
Preparation
Toss 4 ounces sea scallops, thinly sliced, and 4 ounces skinned red snapper filet, diced, with 1/2 cup fresh lime juice in a medium glass bowl. Cover and refrigerate until the fish becomes opaque, about 1 hour. Drain, then toss with 1 large tomato, diced; 1/2 medium avocado, pitted, peeled, and diced; 1 small red onion, minced; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 3 dashes hot pepper sauce; salt to taste; and ground pepper to taste. Serve immediately, cold, on a bed of shredded iceberg lettuce. NOTE: Ask for sushi-grade fish at your market. POINTS value: 5
