Ceviche and Oysters on the Half Shell

More summer treats. It seems extravagent to buy all this seafood in one day, but the alternative of going out to eat was even more expensive so I figured why not. Everyone deserves a treat some times. And the Fanny Bay oysters at Santa Monica Seafood today were divinely creamy, and sweet enough to eat with nothing but two drops of lemon juice.

For ceviche:

• 1/2 pound halibut, cubed
• 1/2 pound shrimp, cooked and cubed
• 1/2 pound bay scallops, whole
• 1 Persian cucumber, diced
• 1/2 small red onion, diced
• 1/2 bundle cilantro, chopped (about a cup loosly packed)
• 1 package cherry tomatoes, diced (about a cup)
• 1 very ripe avocado, diced (I did not have this, but highly recommend it)
• juice of 2 lime
• 2 tsp salt
• 1/2 tsp black pepper

Marinate the halibut, shrimp, and scallops in the lime juice for two hours in the refrigerator. Add the rest of the ingredients and taste for seasoning. Refrigerate another hour. The refrigeration is important because the acids in the lime juice will break down the seafood and essentially "cook" it. This takes time, so be patient. The results are worth it! Serve with slices of toasted baguette.