1/2 Pound of Red Snapper fillet, skinned boned and cut in about 1 inch cubes
1/2 pound of Bay Scallops
Juice from a half dozen or so limes and perhaps 1 Lemon. Enough to cover fish in stainless steel mixing bowl.
Tea spoon fine sea salt. Tea spoon or so of sugar.
Chopped cilantro for color and flavor.
One cup Pico de Gallo fresh salsa
3 drops Dave’s Insane Hot Sauce or to taste with other hot sauce.
Let sit for 3 hours in refrigerator
Drain most of the lime juice off.
Drizzle olive oil on it and grind some pepper with a dash of salt.
Serve with tortillas and fresh avocado