• 1/4 pound Yellowtail
• 1/4 pound Tuna
• 1/4 pound Scallops
• 1/4 pound Shrimp
• 2 Jalapeno peppers
• 2 Serrano peppers
• 1 White onion
• 12 cherry or grape tomatoes, halved, or a large tomato, diced
• 1-2 Cucumbers
• 1 Bunch of Cilantro
• 4-5 Garlic cloves
• 4-6 Limes
• 2-4 Lemons
• 1 tsp salt

Directions:

• Thinly slice the cucumbers, I like them nearly translucent
• Slice the Jalapenos, and Serranos. You can also deseed and chop the peppers, if you’d like less spiceness, but I like the extra bite.
• Finely chop the onion
• Juice the Limes and Lemons
• De-leaf the Cilantro, discard the stalks
• Put peeled shrimp in a pot covered in water, put on the stove on medium heat, cook for a few minutes until just cooked “rare”. Alternatively, drop the shrimp into boiling water for 30 seconds. In either case, drain, and immediately cool shrimp in ice water.
• Thinly slice fish into 1″ cubes, or small strips
• If scallops are large, slice in half
• Mix together the salt, (peeled) garlic cloves, scallops, shrimp, and all the veggies with the lime/lemon juice in a non-reactive (not metal, use glass or plastic) bowl. Cover with plastic wrap, put in the fridge for about an hour, stiring once or twice during the hour.
• Add the rest of the fish, stir in. Put in the fridge for 30-60 minutes, up to several hours if you’d like, stiring every 15-30 minutes so the all fish gets some time in the citrus.
• Serve either in the bowl like a salad, or serve up individual portions so everyone gets an equal amount of everything.