Ceviche De Gringo

Seafood

• 1/2 lb bay scallop or sea scallops (if sea 1/4 them)
• 1/2 lb shrimp, uncooked
• 1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.)
• aromatics & spices
• 1/2 bunch cilantro, if your not sure add less then add more if needed
• 1 red onion, washed with lime and 1 tsp. salt soak 10 min. then rinse juice
• 2-3 serrano pepper or jalapeno, seeded or 1 habanero pepper, seeded
• 1-2 tomato
• 1-2 celery rib
• 1-2 garlic clove
• 8-10 lime, juice of (squeeze all the juice)
• 3 tablespoons olive oil
• salt & pepper
• avocado, if you like them i think they are gross cut them the same size as the seafood (optional)
• 1/2 cup corn, off the cob (optional)
• 1/2 lb cooked octopus (optional)
• 1/2 lb squid, uncooked (optional)

Directions

1. 1

   Seafood should be cut up the same size to ensure even cooking around ¼ to ½ inch pieces.

2. 2

   Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.

3. 3

   Combine all ingredients in a casserole dish preferable a glass one. The lime juice should just about cover the mixture and place in the refrigerator for 1 ½ to 2 hours. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.).

4. 4

   Serve with corn/tostada chips, crackers “and once again I’m not saying this because I am one” or fried banana/plantain chips and an ice cold beer.

5. 5

   And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning. (Hangover Helper).