Cookbook:Island Ceviche

Ingredients

 * 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

Procedure

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