1 pound Manila clams, rinsed in cold water of all sand
1 pound shrimp, cleaned, deveined, and cut in half lengthwise
1 pound mussels, rinsed in cold water and debearded
1/2 pound sashimi-grade tuna, diced small
Note: In this ceviche we use line-caught fish, clams, and oysters from eco-friendly waters. Local produce is also used from Texas.
Start off by finding the highest quality seafood in your neighborhood. Place 4 quarts of water in a large sauce pot and season the water to taste like ocean water. Poach the shrimp, and remember to reserve the water. Remove the shrimp and place into an ice bath to cool. With the reserved water still boiling, throw in the clams and allow them to open. With a slotted spoon, remove the clams, and repeat the ice bath. With water still going, add the mussels, and repeat the same method with ice bath. You now have poached seafood. Remove it from the ice bath, and transfer it to the refrigerator mixed together.
340 grams ketchup
175 grams La Morena chipotle salsa (found in most local Mexican
175 grams lime juice
125 grams orange juice
100 grams water
juice from 1 orange
juice from 1 lime
juice from 1 lemon
25 grams habanero salsa (any brand will do)
salt and pepper to taste
Place all ingredients into a large mixing bowl, and with a whisk, combine. Season with salt and a touch of pepper. Mix with seafood. Serves 6.