|1 pound ||Fish pieces (halibut, swordfish, or your favorite)|
|1 pound||Bay shrimp|
|1 pound||Calamari, cut into rings|
|5 ||Sea scallops, quartered|
|¾ cup||Lime juice|
|½ cup||Red onion, finely diced|
|¼ cup||Chopped cilantro|
|1 cup||Seeded and diced English cucumber|
|2||Jalapeņo peppers, ribs and seeds removed, then minced|
|½ cup||Judge Casey's Tomato Relish|
|2 tablespoons||Olive oil|
Dry the fish with paper towels. The shrimp and calamari can retain a lot of water, which you want to remove.
Chop and combine all ingredients except avocados, and mix gently. I use a mandoline to thinly slice the red onion in this recipe. Cover and refrigerate for at least 30 minutes.
Remove from fridge when ready, add avocados and mix gently.
Serve with lime wedges and tortilla chips.