Miguel's Ceviche

• 8 jumbo shrimp, shelled, deveined and cut into 1/2-inch chunks
• 6 ounces grouper fillet, cut into 1/2-inch chunks
• 1 tablespoon peeled, minced ginger
• 1 teaspoon peeled, minced garlic
• 1 teaspoon salt, plus more to taste
• 2 lemons
• 2 limes
• 2 ears corn, shucked
• 12 mussels, scrubbed
• 12 clams, shucked, juice reserved
• 12 oysters, shucked, juice reserved
• Leaves from 1 bunch cilantro, chopped
• 3 tablespoons minced red onion
• 1 tablespoon minced celery

1. In a small, nonreactive bowl, combine the shrimp, grouper, ginger, garlic and 1 teaspoon of salt.
2. Add the juice of 1 lemon and the juice of 1 lime.
3. Toss to coat.
4. Cover and refrigerate for 1 hour.
5. Meanwhile, bring a large pot of salted water to a boil.
6. Add corn and boil for 5 minutes.
7. Cool in a bowl of cold water.
8. Remove, pat dry and use a large knife to cut the kernels from the cob.
9. Discard the cobs and refrigerate the kernels.
10. Place a cup of water in a large saucepan and bring to a boil.
11. Add the mussels, cover the pan and steam until the mussels just open, 2 to 3 minutes.
12. Drain immediately and set aside.
13. When cool enough to handle, remove the mussel meat and refrigerate, discarding the shells and any unopened mussels.
14. Drain excess liquid from the shrimp and grouper and transfer to a large bowl.
15. Add the corn, mussels, clams and oysters with their juice, cilantro, onion and celery.
16. Add juice of the remaining lime and lemon and toss.
17. Season with salt to taste.
18. Divide the mixture among 4 small plates or martini glasses and serve.

jumbo shrimp, grouper fillet, ginger, garlic, salt, lemons, limes, corn, mussels, clams, oysters, cilantro, red onion, celery

Taken from cooking.nytimes.com/recipes/4991 (may not work)