4 oz. fish assortment- scallops, prawns, sea bass, clams, mussels
1 tsp. caper
1 tsp. chive, chopped
1 tsp. cilantro, chopped
1/2 tsp. lemon juice
1/2 tsp. lime juice
1 tsp. orange juice
1 tsp. rice wine vinegar
yellow and red tomato, diced
lemon wedge garnish
long chive garnish
Endive, sliced
cooked prawn 16/20 (1 each)

Procedure:
1. Cut fish into medium dice.
2. Par cook clams and mussels to open.
3. Marinated fish in lemon, lime orange juice, vinegar, cilantro, chive, and capers for two hours.
4. Place Endive in bottom of glass and place ceviche on top.
5. Garnish with lemon wedge.
6. Place chive and diced tomato, prawn butterfly on top.