Pico de Gallo:
4 small Roma tomatoes, diced
1 small red onion, finely diced
juice of 4 limes
3 tablespoons fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
Mix all ingredients together and place in the refrigerator for at least 2 hours.
1/2 cup small raw shrimp, peeled and with tails removed
1/2 cup raw calamari, cut in cubes
4 ounces halibut or boneless snapper filet
1 large avocado, skinned, pitted, and sliced in half length-wise
fresh jicama slices
Put the shrimp, calamari and halibut or snapper in boiling water and cook for 4 minutes. Remove and chill in the refrigerator for one hour. Then flake the fish with a fork and mix with the pico de gallo. Place in the refrigerator for one hour so that the flavors will blend.
Place each avocado half on a bed of greens on individual serving plates. Spoon the ceviche into the center of the avocado. Garnish the greens with slices of jicama and wedges of oranges.