• 1 lb. cod, (or any lean white fish) diced in 1/2-in. cubes
• 1/3 C. fresh lemon juice
• 1/3 C. fresh lime juice
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1 Tbs. olive oil
• 1/3 C. fresh lemon juice
• 1/3 C. fresh lime juice
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. ground cumin
• 1 medium tomato finely chopped
• 1/2 medium onion finely chopped
• 1 tsp. vinegar
• 4 oz. cooked tiny salad shrimp
• 1 fresh jalapeno pepper, seeded and finely minced (wear gloves)
• 1 Tbs. finely chopped fresh cilantro

Mix first five ingredients together well. Marinate in refrigerator for two hours. Drain juice completely. Combine rest of ingredients and add to the mixture. Stir and refrigerate eight hours or overnight. Serve cold on a lettuce leaf with crispy tortilla chips. Yield: About 4 C. or 8 appetizer/salad servings.