Cod and Clam Ceviche

Adapted from "Cherry Snapper Ceviche," recipe from Executive Chef Roger Ruch of the South Beach restaurant, 1220 at the Tides. The original recipe can be found on page 139 in The South Beach Diet book by Arthur Agatston.

Ingredients:

1 box of "Steamers in Ten" clams from Costco, cooked then shelled

2 cod filets in large dice, bought frozen in a bulk bag from Costco

3 limes, fresh juice of

1/2 teaspons sambal oelek

2 ripe Roma tomatoes, medium dice

1/2 yellow Spanish onion, medium dice

2 1/2 tbsp fresh cilantro, finely chopped

Kosher salt

Black pepper

Directions:

Soak the diced fish and shelled clams in 3/4 of the lime juice for three hours. Drain off the liquid and discard. Mix the fish and clams with the sambal oelek, tomatoes, onion, cilantro, and the remaining lime juice. Season with salt and pepper to taste. The fish is cooked by the lime's acidity rather than by heat. Serves 4.