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Ceviche with Salmon and Scallops

Ceviche with Salmon and Scallops 

The fish and avocado supply the anti-inflammatory fats in this summery Mexican salad, while the garlic and onion

provide the phytonutrients. Tomatoes are full of antioxidants.

 Serves 6

 2 cloves garlic

1/2 pound salmon fillet, preferably wild

8 limes to yield 1 1/2 cups lime juice

1/2 pound bay scallops

1/2 cup finely chopped red onion

1/2 pound cherry tomatoes, halved

1 avocado, peeled, pit removed, and diced

2 tablespoons "lite" olive oil

2 tablespoons chopped cilantro

1 tablespoon chopped parsley

salt and pepper to taste

 1. Mince the garlic to release the garlic juice, and set aside in a small bowl to allow garlic's medicinal properties to

develop as the juices mix.

 2. Remove any fine bones from the salmon fillet. Cut the salmon into 1/2-inch cubes.

 3. Squeeze the limes and collect the juice in a bowl. Strain the juice and pour it into an 8-by-8-inch baking dish or similar container. Add the salmon, scallops, red onion, and garlic. Stir to combine.

 4. Loosely cover the fish mixture and refrigerate a minimum of 5 hours or until the fish becomes opaque. Stir from time to time so the fish evenly "cooks" in the acidic lime juice.

 5. Add the tomatoes, avocado, olive oil, cilantro, and parsley. Stir to combine. Season with salt and pepper.

 6. Serve with steamed corn tortillas or with homemade tortilla chips made by baking corn tortillas, cut into wedges, in a 350[degrees]F oven for 6 to 8 minutes, until crisp.

 Per serving: 174 calories, 54% fat (11.2 g; 1.8g saturated). 23% carbs (10.8 g), 23% protein (10.3 g), 2.3 g fiber, 20.8 mg cholesterol, 33.1 mg calcium, 0.9 mg iron, 30.4 mg sodium.