Serves: 4
Total Calories: 302

1 pound firm white fish (like scrod), or scallops, cut into small cubes
juice of 8 - 10 lime
1 tomato, peeled and diced
1/2 white onion, thinly sliced into rings
2 jalapeño peppers, seeded and chopped, or to taste
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped cilantro leaves
10 Spanish olives (with pimiento) whole, or to taste
1 ripe avocado (preferably Haas), peeled and sliced*
saltine crackers

Place the fish in a glass or porcelain bowl. (Do not use metal.) Pour lime juice over fish. Marinate in refrigerator overnight or for at least 4 hours, stirring occasionally until fish is opaque. Add tomato, onion, jalapeño, oil, vinegar, cilantro, and olives, and mix gently. Refrigerate another 2 hours. Garnish with avocado slices and serve with saltine crackers.

*Do not peel and slice avocado until you are ready to serve the dish. Otherwise, the flesh will turn brown when exposed to air.

Nutritional Facts:

Serves: 4
Total Calories: 302
Calories from Fat: 60

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