Elizabeth’s Sand Trout Ceviche

Elizabeth’s Sand Trout Ceviche
The beauty of this recipe is that it uses fresh, delicious sand trout which do not freeze well but you can substitute any firm, white-fleshed fish with the same excellent results. ~Elizabeth Petit

Cut the fish into 1/4 inch cubes and cover with freshly squeezed lime juice to "cook" the flesh while refrigerated. Sand trout will require about 2 hours, thicker fillets up to 4 hours.

- 1 pound fillets
- 1/2 red or yellow onion, finely diced
- 1 bell pepper, finely diced (1/2 yellow, 1/2 green or whatever you have)
- 2 medium jalapenos, seeded and finely diced (more or less depending on your taste)
- Chopped tomatoes (summer fresh are great, but I like to quarter grape or cherry tomatoes, approximately a 1 pint carton.)
- 1 can (3.8 ounce) sliced black olives, drained. Plus chopped green olives, in same amount, with a little of the juice
- 1 small jar capers, drained
- Several tablespoons freshly chopped cilantro
- 1 avocado, chopped
- Olive oil
- Juice of 1/2 lemon
- Balsamic vinegar and seasoned salt (to taste)

Drain lime juice from cubed fish and mix with other ingredients. Drizzle lightly with olive oil – Enjoy!