coaCeviche de Salmon y Langostinos con hongos

Equal parts of fresh salmon and shrimp prawns,
7-8 oz in this recipe but can adjust to more or less.
2 cups of onions in mixture of lime and lemon and vinegar liquids [small orange juiced is optional]
salt and pepper
mushroom cut in quarter pieces.
cilantro
red onion flakes

NOTE: Serve with favorite sides. I use Plantain Chips [Trader Joe's has great ones imported from Peru] as well as Giant Inca Corn nuts [ditto at Trader Joe's] -- Separate calorie and nutrition counts for chips and corn nuts

Substitute salmon or add any other additional fish you like [ensure will not "melt" with the acidity of the vinegar and limes] Substitute or add most other shellfish to your pleasure. You can also sub mushrooms with jicama or celery bulb.

For the purists of you, I must warn you, mine is not pure Panamanian, or pure Ecuadorean or Peruvian or Mexican or even pure Santa Barbara long-gone Scolaris fish market ceviche either. But to me, it has some of the best of them all which over the years has become my ceviche... so, here it goes:

FIRST - The Panamanian onions marinade with a twist of Ecuadorean: Fine dice 1-2 large white onion or vidalia, per each 1 lb of diced fish you plan to make. Place it in a good size glass bowl [to avoid metal or plastic flavor degradation] Add a tbsp sea salt per onion. Mix and poor equal parts of lime and lemon juices plus white generic vinegar [I use Heinz destilled white vinegar] enough to cover all the onions plus an extra cup of the mix for second step below. Squeeze and add juice of one orange [the Ecuadoran touch] and let it macerate in refrigerator for min 1 hr.
SECOND - The Ecuadorean Encebollado: Fine thinly slice one red onion. Place in separate glass bowl. Add 1 tbsp sea salt. Add the extra cup of marinade from first step above. Let it macerate in refrigerator for 1 hr min. as well. [This, along with chopped fresh cilantro, is to be used for topping each serving for color and added flavor]
THIRD - Los frutos del mar: I use [commas mean and/or] frozen fillets of tilapia, red snapper, halibut, sea bass, corvina if I can get my hands on it, and in honor of Scolaris, I specially use salmon. I also mix in shrimp, clams, lobster [these shellfish I pre-steam cook or poach them just lightly saving a little of the resulting broth to add to the marinade. an Ecuadorean trick]. I dice the fish while it is still mostly frozen [makes perfect cubes] and add it to the macerated onions in a 1 onion part to 1.5 seafood part proportion.
FOURTH - El ceviche: Ensuring that the seafood and the onions are just about submerged under the marinade, let the ceviche macerate [cook] for at least 4 hours in the refrigerator.
FIFTH - El placer: Serve topped with red onions and cilantro at your pleasure in a variety of ways - inside little pie crust cups Panamanian style, in cocktail glasses or glass small bowls Ecuadorean style, over lettuce leaves with corn on the cob Peruvian style, etc. Do not serve with saltine crackers [a horrible Panamanian habit, or popcorn a horrible Ecuadorean habit] but DO accompany it with generous portions of plantain chips.

NOTE: Plantain Chips [available now Trader Joe's has great ones imported from Peru] as well as Giant Inca Corn nuts [ditto at Trader Joe's] -- Separate calorie and nutrition counts for chips and corn nuts.

Serving Size: Makes 2 cup-size servings or 4 cocktail size servings. [One, half, quarter cup depending if appetizer or main course]