Shrimp and Scallop Ceviche

Halibut Escabeche

1 pound halibut cut into 5 equal pieces

1/2 Tbs. olive oil

1 red onion, peeled, halved and cut lengthwise

1 cup cider vinegar

1 Tbs. whole allspice

1 tsp. black peppercorns

1 dried bay leaf

1 clove garlic crushed and minced

1 jalapeno seeds removed and minced

1/2 tsp. salt

1/2 tsp. sugar

1 Tbs. Gecko Gary's Thai Juan On (optional)

Take 1/2 Tbs. of the oil and add to a pan. Add the fish and saute turning once to brown on both sides about 8 minutes. Transfer to a shallow glass bowl. In the same pan, add the remaining olive oil and over med heat, add the onion and cook until browned about 8 minutes. Spoon over fish. In a different pan, combine the vinegar, allspice, peppercorns, bay leaf, garlic, salt, sugar, hot sauce and 11/2 cups of water. Bring to a boil. Pour over fish in glass bowl. Allow to reach room temperature then cover and refrigerate at least 8 hours to 1 day. Serve by discarding liquid and arranging fish and onions on a plate. Serve with bread.