Cut 6 oz each of halibut, scallops & prawns into thin slices and place in a mixing bowl. Squeeze juice of 6 limes into the seafood mix and sprinkle with sea salt. Refrigerate for 4 – 6 hours. Then squeeze the juice of 1 orange into the mixture. Add 2 diced tomatoes, 1 thinly diced red onion & 1 bunch cilantro, adding salt to taste. Add tortilla chips for dipping. Seafood Ceviche is popular in coastal Latin America, a wonderful light dish for entertaining. Buen Apetito!
Chef Rudy Cerda, Evedar’s Bistro, 2829 Peatt Rd, Langford, 250-391-8636. Marc and Fran Jinnouchi invite you to the “romatic jewel of the west shore”