1 1/2 pounds skinned salmon
OR skinned red snapper
OR scallops
OR shrimp
OR any combination of above seafood choices
3/4 cup fresh lemon juice
1/2 cup fresh lime juice
1 jalapeno pepper, seeded and finely chopped
6 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 medium red onions, thinly sliced (julienne)
1 pound fresh spinach, washed, dried and thinly sliced (chiffonade)
1/4 cup fresh cilantro, chopped


Cut fish into small cubes. Combine fish with 1/2 cup lemon juice, all the lime juice, jalapeno, 2 Tablespoons olive oil, salt and pepper in a non-reactie bowl. Refrigerate and let marinate for 2-4 hours. Place red onions on perimeter of platter or plate. Toss julienne spinach with remaining red onion dressing and place inside of red onion perimeter on platter or plate. Check and adjust (if necessary) seasoning of serviche. Top greens with fish mixture, sprinkle with cilantro and serve on tostados or tortilla chips with salsa. Serves 4