Scott Elrod's Halibut and Shrimp Ceviche

INGREDIENTS:
1/2 pd. Halibut, uncooked, cubed in 1/2 in. chunks
1/2 pd. Shrimp, uncooked, cleaned and diced
5-6 limes, juiced
In a airtight contained marinate Halibut and Shrimp in lime juice overnight (12hrs.)
Finely Chop:
2 Mangos
1 Red Pepper
1 Garlic Clove
2 Jalapenos
1 c. Jicama,
1 Onion
2 Tomatoes
2 Avocados
3 Sprigs of Cilantro
1/2 c. Coconut Unsweetened

PREPARATION:
After marinating the halibut and shrimp, strain the juice into a small bowl and set aside. Place all ingredients in a large bowl and toss together. Use a 1/4 c. of the leftover juice and pour over ceviche. Toss the mixture once more and serve on toasted baguette slices. Baguette Slices Preheat oven to 375 degrees. Slice baguette into 1/2 in. pieces and baste with olive oil. Place on baking pan and bake until edges or golden brown, about 5-10 min. Remove and serve.