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Ecuadorian Seviche

• 8 ounces fresh tuna, cut into ½ inch dice
• 8 ounces fresh salmon, cut into ½ inch dice
• 8 ounces shrimp, peeled, deveined and cut into 1 inch chunks
• 1 ½ cups lemon juice, plus juice of 1 lemon
• ½ cup coarsely chopped cilantro leaves
• 1 avocado, cut into ½ inch dice
• ½ small red onion, finely diced
• 3 medium-size tomatoes, ¼ inch dice, seeded
• 1 teaspoon Tabasco sauce
• 1 ½ cups tomato juice
• ¾ cup ketchup
• Juice of ½ orange
• 2 limes, juiced
• Salt and freshly ground black pepper

Mix tuna, salmon, shrimp and 1 ½ cups lemon juice in glass bowl; marinate covered for 12 hours in refrigerator. Strain and mix fish in large bowl with remaining ingredients. Season to taste and serve.