Ceviche

makes 16 servings

Ingredients:

4-6 tomatoes (meaty tomatoes work better than watery tomatoes such as Romas.)

1/2 onion

12 Green onion

2 green bell peppers

3 Jalapeno peppers, deveined and seeded

Cilantro

1 1/2 pounds large shrimp or scallops

celery salt

onion salt

pepper

lemon pepper

garlic cloves crushed

Worcestershire sauce

Bring salted water to a boil and boil shrimp or scallops for approximately 5 minutes. The shrimp or scallops should be translucent to opaque. Chill over night. Cut shrimp or scallops into small pieces and sprinkle with lemon or lime juice. Chill for 1 hour, then drain. Chop tomato, vegetables and cilantro into small pieces and add to fish. add spices to taste. Refrigerate until well chilled. Serve with chips.