Vini, Vidi, Ceviche!

We had a party for my man's birthday this weekend and he requested ceviche for dinner, and this good wife did abide. Ceviche is super easy to make and doesn't have to be expensive. It does need at least 2 hours to 'cook' in the citrus juice so time accordingly. If you want to know what good ceviche should taste like before making it, check out El Pueblito's- it's rife with big chunks of avocado and tangy sweet mango. (On Richmond just east of Mandell)

1 pound fresh saltwater fish, I used tilapia

1 pound fresh bay scallops

1 pound fresh peeled/deveined shrimp

1 big bunch of cilantro leaves chopped

1 medium red onion, diced small

3-5 sliced jalapenos with seeds for heat, sliced thin

2 avocados, diced

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

1/4 cup tequila (optional)

1/2 cup vegetable juice (optional)

1 diced mango (optional)

Salt to taste

Shallow pan for the marinating/cooking process

Preparation:

Cut fish into bite sized pieces (not too small) and combine in the pan with the other seafood. Pour the juice over the top, along with all of the other ingredients. Cover with plastic wrap and refrigerate for 2-6 hours depending on how well done you like your ceviche.

Serve with tortilla chips, warm corn tortillas (just throw on a gas burner for a few seconds on each side), plantain chips, or even Saltines.