Ceviche

From the Kitchen of Brett Broussard

2 cups FRESH white fish (sac a lait, bass, speckled trout,
flounder)
2 cups Pico (or fresh chopped tomatoes seeded and diced)
1/2 cup avocado
1/2 cup pineapple (and some ot the juice)
1/4 cup purple onion
1/4 cup cilantro
2 tablespoons fresh jalapenos (seeded and chopped)
juice of two lemons
juice of two limes
1 tablespoon salt

Mix everything together and fold in chopped fish.
Keep ice cold, use only fresh fish, remove bloodline, marinate for at least 30 minutes.