Ceviche Salad

From Reed Hearon, Black Cat Dinner, San Francisco, CA

Serves 6 

Ingredients for Ceviche:
1/2 pound      Halibut or other mild white fish 
1/2 pound      Scallops or other mild white fish 
1   cup        lemon juice 
1   cup        White Wine 
1   tablespoon Salt
 
Cover fish in salt, lemon and white wine. Let sit until
fish is opaque, approximately 3 hours. Drain and
refrigerate until needed.

Ingredients for Ceviche Salad:
2   ounces     Ceviche (see above) 
1/4            Avocado, sliced 
1/2            Jalapeno, sliced 
1              Tomato, cut into wedges 
1/4            Red Onion, thinly sliced, rinsed and held in cold water 
6   sprigs     cilantro 
6              Romaine leaves 
               Juice of 1 Lime 
2 tablespoons  Olive Oil 
Pinch          Salt 
1              Radish, sliced 

Toss all together in a salad bowl. Serve on a chilled
platter.