1/2 pound sea scallops, halved
1/2 pound firm white fish, cubed
1/4 cup lime juice
1/4 cup lemon juice
1 large tomato, seeded and chopped
2 Tbsp. chopped red onion
2 Tbsp. olive oil
1 Tbsp. diced green chilies
1 Tbsp. chopped fresh cilantro
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. parsley
1/4 tsp. oregano

In a large glass bowl, combine scallops and fish with lime and lemon juice. Cover and refrigerate 4 hours or overnight, stirring occasionally. Drain; stir in remaining ingredients.

Serve on lettuce leaves with lemon or lime wedges.

Serves 4 main dishes or 8 appetizers