Ingredients:
 | 1/2 Lb Shrimp |
| 1/2 Lb clean, dry sea scallops |
| 2 Pieces of white fish (Flounder, Orange Roughy, Sea Bass, etc) |
| 4 each, Oranges, Lemons, & Limes, juiced. |
| 1 Bermuda Onion, sliced thin. |
| 2 small chopped Tomatoes |
| 3 Tbs chopped fresh Cilantro |
| 1/2 small Habanero pepper |
| 1/4 cup Olive oil |
| Salt & freshly ground Pepper |
| Endive (Enough for 5-6 to each serving) |
Prepares 6-8 appetizers
Preparation time: 15 minutes
Cook time: 4 Hours
| Blanch shrimp in boiling water for about 6 minutes. Remove from heat and put shrimp in an ice bath. |
| Once cool, cut into bite size pieces. |
| Cut the cleaned scallops into thin slices, and the white fish into bite size chunks. |
| Pour the citrus juices over the shrimp, scallops and fish. |
| Add the remaining 6 ingredients, and mix gently to coat. |
| Cover the bowl tightly, refrigerate for 4 hours to "cook". |
| Place Endive in a large, high sided serving dish, and "pour" the cooked ceviche into the bowl. Use endive as your serving spoon. |