Guatemalan Ceviche

• 1 pound shrimp, the bigger the better, and the amount depends on the amount of shrimp that you want on a bite, and it can be either cooked or not, if not cooked the lime juice will cook it, but it has to marinate longer, if cooked do not cook for more than 5 minutes, or it will get rubbery.
• 1 pack imitation crab meat, or the meat of one crab.
• 2 filets of white fish, orange roughy works fine, cut in little squares
• 5 hard tomatoes, not mushy, chopped
• 1 medium onion, chopped.
• 1 small red onion, chopped.
• 2 ripe hard, avocadoes
• 10 limes or 5 lemons, the juice will be needed.
• 1 bunch of cilantro
• 4 stacks of celery
• 2 ounces Worcestershire sauce or to taste.
• 10 mint leaves.
• 1 tbsp Garlic powder
• Salt and pepper to taste
• 3 Serrano fresh peppers, devined( no seeds) finely chopped.
• 12 oz. Ketchup (or if in a low carb diet Use tomatoe paste and add Splenda to sweeten it)
• 1 packet of tostadas or Saltine crackers, or chips will work.(if on a low carb diet make your own chips with low carb flour tortillas)
• CLEAR CHILI SAUCE:
• INGREDIENTS:
• Serrano peppers, make sure you get red and green ones, for colorfulness.
• 1/2 medium onion chopped,
• Lime juice, to taste.
• Water
• Salt and pepper to taste.

1. Cut the shrimp, crab, and fish in small pieces, bit size.Chop the onion, tomatoes, cilantro, avocadoes, celery, mint and peppers. Mix all together, add lemon - lime juice, Worcestershire sauce, marinate for at least 3 hours, if not cooking the seafood should marinate overnight, so the lime juice can cook the seafood.
2. Serve in small bowls, with the tostadas or crackers, for a better bite, add Clear hot sauce.
3. CLEAR CHILI SAUCE:
4. PREPARATION:
5. Add the chopped peppers into a small bowl, with a Potatoe smasher, smash the chilies, so they can release their oils, add salt pepper, lime juice and onion, at last, add the lukewarm water to the mix, and serve, careful this is very hot, you either can use the clear water to the ceviche, or to your taste you can add some chilies also. This can be in the fridge for about 2 weeks, do not worry about the discoloration of the chilies is normal.

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Taken from www.epicurious.com/recipes/member/views/guatemalan-ceviche-1201170 (may not work)