Ceviche De Gringo

This is a seafood dish cooked without heat that originated in South America.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• Seafood

• 1⁄2 lb bay scallops (if sea 1/4 them) or 1⁄2 lb 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 peppers or 2 -3  jalapenos or 1  habanero pepper, seeded
• 1 -2  tomatoes
• 1 -2  celery rib
• 1 -2  garlic clove
• 8 -10  limes, 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. Seafood should be cut up the same size to ensure even cooking around ¼ to ½ inch pieces.
2. Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
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. 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. 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).