Ceviche De Gringo

• 12 lb bay scallops (if sea 1/4 them) or 12 lb sea scallops (if sea 1/4 them)
• 12 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
• 12 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)
• 12 cup corn, off the cob (optional)
• 12 lb cooked octopus (optional)
• 12 lb squid, uncooked (optional)

1. Seafood should be cut up the same size to ensure even cooking around 1/4 to 1/2 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.
4. The lime juice should just about cover the mixture and place in the refrigerator for 1 1/2 to 2 hours.
5. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.
6. ).
7. Serve with corn/tostada chips, crackers and once again Im not saying this because I am one or fried banana/plantain chips and an ice cold beer.
8. And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning.
9. (Hangover Helper).

bay scallops, shrimp, fillet, aromatics, cilantro, red onion, serrano peppers, tomatoes, celery, garlic, olive oil, salt, avocado, corn

Taken from www.food.com/recipe/ceviche-de-gringo-249377 (may not work)