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Course Seafood
Author adapted from "Desert Dwellers" - Epicurious


  • 1/3 lb. each of wild shrimp, bay scallops, and red snapper, cut into bite size pieces
  • 1 + 1/2 cup fresh lime juice
  • 1-2 jalapeno peppers, seeded and minced
  • 1/2 small red onion, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Kosher salt
  • freshly ground black pepper
  • 2-3 tablespoons cilantro, chopped
  • 1 avocado, cut into bite size pieces


  1. Combine seafood in a medium glass bowl with lime juice and stir. Cover and refrigerate for at least 5 hours or until seafood is opaque. Stirring occasionally.

  2. After 4 hours stir in the remaining ingredients except avocado. Cover and refrigerate.

  3. To serve, stir in avocado pieces and cilantro.