Ceviche

Adapted from an old Gourmet recipe.  I buy flash frozen fish from a good grocery store (like Whole Foods or Trader Joe's).

2 swordfish steaks
2 tuna steaks
1 lb of bay scallops

2 c lime juice
1.5 c orange juice
2-3 tbsp kosher salt

1-2 jalapeno peppers
1 medium white onion
other chopped veggies like brightly colored peppers, tomatoes, avacado.
a good handful of cilantro

Parboil scallops in salted water for 1 min.  Cut fish into thin chunks and combine with scallops in juices and salt with onion and jalapeno.  Let marinate overnight or at least several hours.  Mix in cilantro and other veggies.

I use whatever fish strikes my fancy at the store, but I've found by trial and error that a firmer white fish works best. I like shrimp in my ceviche too and I think you are supposed to parboil it as well, which I do sometimes.  When I feel like it.