Cancun Ceviche on a Bed of Mescaline Greens
Ingredients: 
1/2 lb Shrimp
1/2 lb Sea Scallops. diced
1/2 lb Lump Crab Meat
1 cup Mango, diced
1 cup Avocado, diced
1 medium Red Onion, thinly sliced
2 Jalapeños, minced
2 cloves Garlic, minced
1 tsp fresh Ginger, minced
2 tsp Salt
1 tsp Black Pepper
1/4 cup Cilantro, chopped
1/4 cup Mint, chopped
1 cup Lime Juice
1/2 cup Lemon Juice
Directions:
- Steam the Shrimp in shell.
- Peel and de-vein the Shrimp, and dice.
- In a large bowl, combine all ingredients and mix well.
- Cover with Cellophane and refrigerated for 3-6 hours, stirring occasionally.
NOTES: Ceviche is thought to originate in Peru, however almost every Latin-American country has their own variation on the dish. You can even vary what seafood or fish you wish to use. I suggest when using shell fish, to steam it first. The citric acid from the Lime and Lemon Juices react with the protein “cooking” the fish, but with shellfish I always use extra precaution–think you don’t usually see raw lobster or shrimp in sushi.
