Rocky Point Ceviche

• To 'cook' the shellfish
• 1 pound shrimp, scallop or firm white fish chopped into 1/2" pieces (you can do a combo of shellfish, but I wouldn't mix shellfish with fish)
• 1 cup lime juice + zest from the limes
• For the sauce
• 1/2 cup ketchup
• 1-4 tablespoons hot sauce (something vinegary, not tabasco style)
• 2 tablespoons olive oil
• 1/3 cup cilantro, finely chopped
• 1/2 cup onion, finely diced
• 1/2 cup cucumber, finely diced
• 1/2 cup jicama, finely diced
• 2-3 tablespoons lime juice
• salt
• 1 avocado, diced
• a couple of sprigs of green onion for garnish
• big bowl of corn tortilla chips

1. This step is optional, but it will speed up the process if you want to serve for dinner tonight. rnBring a pot of water to boil. Poach the shellfish or fish for one minute and drain, running under cold water.
2. Add shellfish or fish to cup of lime juice + zest. Marinate in the fridge for as long as needed to finish cooking the fish. It is cooked when it is completely opaque and firm to the touch, approximately 1 hour for poached fish, 4 -6 hours if starting from raw.
3. Drain the shellfish (but do not rinse) and make sure the all pieces are small enough to be in a dip and fit on a chip.
4. Mix together all the sauce ingredients (minus the avocado). At this point the recipe is pretty fluid. Add what you like, leave out what you don't.
5. Gently stir in the shellfish and avocado. And then taste, add more hot sauce, lime, salt, ketchup as needed. This is a fairly chunky dip with enough sauce to hold things together, if things get too watery just add a little more ketchup.
6. Garnish with green onion and serve with tortilla chips and a margarita!

shellfish, shrimp, lime juice , ketchup, hot sauce, olive oil, cilantro, onion, cucumber, jicama, lime juice, salt, avocado, green onion, bowl of corn tortilla chips

Taken from food52.com/recipes/9030-rocky-point-ceviche (may not work)