Cookbook:Island Ceviche

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• ½ cup freshly-squeezed lime juice
• ½ cup freshly-squeezed lemon juice
• ½ cup freshly-squeezed orange juice
• 1 tsp salt
• 1 tsp freshly-ground black pepper
• 1 ea. (8 ounces) pompano fillet, thinly sliced
• 1 ea. (7 ounces) mahi-mahi fillet, thinly sliced

1. Combine juices, salt, and pepper.
2. Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.
3. Serve.