Ceviche de Veracruz

Ingredients

Ingredients

• 3/4 pound very fresh swordfish, skinned and vein removed and cut into 1/2 inch dice
• 1/4 pound shelled mussels, cooked
• juice of 2 limes
• 3 1/2 tablespoons Fustinis Citrus Oregano balsamic, divided
• 1 teaspoon Fustinis Persian Lime olive oil
• 1 small red onion, finely diced
• 2 Roma tomatoes, peeled, seeded and diced
• 1/2 cup fresh orange juice
• 1/2 cup tomato juice
• 1-2 jalapeno peppers, minced
• 2-3 tablespoons fresh oregano
• 3-5 tablespoons Fustinis Delicate SELECT olive oil
• 1/3 cup sliced Manzanillo olives
• salt and pepper
• shredded lettuce
• tortilla chips