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.

Ingredients
- 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!