Prawn and Halibut Ceviche

Light, Sophisticated Summer fare

1.25 Pounds 450 g   Fresh Prawns and white fish fillets (Halibut works really well, Mahi Mahi etc...)
3 tbsp 45 ml   Lime Juice
2 tbsp 30 ml   Lemon Juice
2 tsp 10 ml   Sugar
1 cup 250 ml   Seeded Tomatoes
0.75 cup 190 ml   Diced Red Onion
2 tbsp 30 ml   Diced Jalapenos
1 tbso 15 ml   Olive Oil
1 lg   Avocado
3 tbsp 45 ml   Diced Cilantro
1. Cut or dice the prawns and fish into medium sized pieces and place in a glass bowl. Sprinkle the fish with Salt and Pepper, and add in the Lime and lemon juices and the sugar. Cover and chill until the fish is no longer white, and no longer looks raw (around 4 hours, but no longer than 6. After 6 hours the seafood will begin to get tough).

2. Chop the tomatoes, red onion, jalapenos, cilantro and avocado, and toss together with the olive oil. Once the fish is finished, drain the marinade and stir in the chopped veggies.

3. Enjoy with white corn tortilla chips!