stop! ceviche time!

long weekend style has concocted what we feel is a pretty damn good ceviche; testers finished the 2 batches and came back asking for more.

so here it is, LWS ceviche, which better yet, requires asolutely no interaction with one's stove. please note<>

1 lb seafood mix (calamari, shrimp, scallops)

1 lb langostines

4 limes, juiced

2 lemons, juiced

1/4 cup parsley

1/4 cup cilantro

2 ripe avocados, pitted and cubed

1 tomato - cut into small chunks

1 red onion - chopped (fine or chunky - your choice)

salt & pepper to taste

1 bag tortilla chips (corn or flour, your choice)

defrost all shellfish, if needed, overnight in refrigerator. place all shellfish in a shallow baking dish, trying to keep it to a single layer if possible. pour both lemon and lime juices over shellfish, completely submerging the shellfish mixture. cover with clingfilm and refrigerate for 24 hours.

drain juice from shellfish using a collander in kitchen sink - really drain for at least 30 minutes to to remove all juice and prevent a soggy ceviche later. in a large bowl, mix all shellfish with parsley, cilantro, avocado chunks, tomatoes and onion until evenly and well distributed together. salt and pepper to taste. arrange artfully on a pretty platter with a big ol bowl of tortilla chips, sit back and watch your guests gorge themselves silly on this tasty summer dish.

happy happy joy joy indeed!