Catfish & Scallop Ceviche

Slice catfish fillets and scallops lengthwise. Then sllice crosswise
into ¼ inch thick slices. Combine catfish, scallops, lemon juice, lime
juice, mint, and hot pepper sauce in a shallow non-metallic container.
Cover tightly and refrigerate 8-24 hours. When ready to serve, drain
catfish and scallops. Add tomatoes and red onion; toss well. Peel and
slice avocado. Arrange ceviche on plates lined with lettuce. Garnish
with avocado slices and mint sprigs.