(By the way, this made extra salsa, but I didn't really know how to scale back, and salsa is great on a lot of things, so it's okay to have extra in my book! It'll probably make an appearance on my eggs tomorrow.)
4 roma tomatoes
1/4 red onion
jalepeno (how ever much you want)
1 clove garlic
1 tbsp avocado oil (or olive oil)
1/2 lime juice
Cut tomatoes really small. I got rid of the juice from 3 of my tomatoes and left the juice of the last one. Mince up the garlic and the onion. Mix the tomatoes, garlic and onion in a small bowl. Add finely chopped jalapeno. Squeeze lime juice over top and the avocado oil. Stir, add salt as needed and refrigerate to let flavors marry.
Seafood4 filets of fish, I used flounder. Cod or Orange Roughy would be good too.
1/2 lb of shrimp
Marinade the shrimp and fish in a few pinches of cumin, salt and lime juice for 15-20 minutes. Grill fish in a non-stick pan until it is firm and starts to flake off. Cook shrimp until plump and pink. Place on a plate, top with salsa, avocado and drizzle more avocado oil and lime juice on top.