The Daily Special: Shrimp Ceviche



1 pound shrimp (or scallops or both to equal a pound)

1 cup diced tomatoes

1 cup chopped onions

1/2 cup chopped bell peppers

1 to 2 chopped hot peppers to taste

1 clove minced garlic

1/2 cup chopped cilantro

Juice from 2 limes

Juice from 1 lemon

Juice from 1 orange

1 teaspoon of sale

Dash of sugar

Mix the citrus juices and the salt and sugar. Bring 4 cups of water to a boil. Add the shrimp and blanche for 1 minute (you don't have to do this with scallops). Pull the shrimp and quickly toss in a bowl of ice water to stop the cooking. Add the shrimp to the citrus marinade and put in the fridge for 2 hours.

After two hours add the rest of the ingredients, mix, let marinate in the fridge for at least 2 more hours and serve. It's good overnight after that, but we find it best to eat within 4 or 6 hours of it being done. Much longer after that and the seafood can get a little mealy.