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| 1/4 cup freshly squeezed lime juice |
| 1 jalapeño pepper, seeded and diced |
| 1 teaspoon freshly grated ginger |
| 1 tablespoon extra-virgin olive oil |
| 1 pound firm sea bass or halibut, skins removed and cut into 1/2-inch dice |
| 3 scallions, white and light-green parts only, thinly sliced on the bias |
| 1 cucumber, cut into matchsticks |
| 1/4 cup fresh mint leaves |
| 1/4 cup fresh cilantro leaves |
| 1 avocado, peeled, pitted, and cut into 1/2-inch dice (optional) |
| Salt and freshly ground black pepper |
| 1. In a nonreactive bowl, combine juice, jalapeño, ginger, and oil. Add fish, and toss. Cover with |
| plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally. |
| 2. Add remaining ingredients. Season with salt and pepper. Toss, and serve. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated