Ceviche costeno

1-1/2 pounds marlin, skinned (see Note)
2 cups (10 limes) fresh lime juice
1/2 cup (1 orange) fresh orange juice
1 cucumber, seeded and diced into small cubes
1 cup red bell pepper, seeded and diced into small cubes
1 cup yellow bell pepper, seeded and diced into small cubes
2 serrano chiles, deveined and finely chopped
1/2 cup cilantro, chopped
1/4 cup extra virgin olive oil
Sea salt, to taste

GARNISHES Avocado wedges
Red onion slices
Cilantro leaves
Tostadas Cut skinned marlin into cubes. Place marlin in glass bowl; add lime juice, and marinate for at least 90 minutes, covered, in the refrigerator. Add orange juice to marlin.

Add cucumber, red and yellow peppers, serrano chiles, and cilantro to marlin mixture. Add olive oil; add salt, to taste. Transfer to serving dish; garnish with avocado wedges, red onion slices and cilantro leaves. Serve with tostadas.

Note: Halibut, sole or grouper can be substituted for marlin. Nutrition facts per serving: 308 calories, 13 g fat, 1 g saturated fat, 46 mg cholesterol, 20 g carbohydrates, 32 g protein, 105 mg sodium, 5 g fiber

Bombon Cafe