This masterpiece of seafood creativity is our typical style encountered in Costa Rica you may add or subtract whatever bounty of the sea's available at the time. Salud!

Ingredients:

• - 1 1/2 lbs. fresh white fish as skinless fillets (in our case fresh, locally caught Grey Grouper, Red Snapper & Flounder from Safe Harbor Seafood - Mayport, Florida)
• - 1/2 lb. fresh Mayport white shrimp (or Mayport Christmas shrimp in season)
• - 1/4 lb. fresh giant tiger prawns (likely just 1)
• - 1 cup lime juice freshly squeezed
• - 1/4 cup extra virgin olive oil
• - 1/2 cup chopped cilantro
• - 2 cloves minced fresh garlic
• - 1/2 red sweet pepper, diced
• - 1/2 yellow sweet pepper, diced
• - 2 tsp. Iguana XXX Habanero Pepper Sauce
• -2tbsp Pirates Blend Carribbean Condiment
• -1 Vidalia onion - thinly sliced julienne's 1" to 1 1/2 long
• - Sea salt to taste (after marinading at least 30 min)
• - black pepper to taste (after marinading at least 30 min)

Directions:

1) Dice the fish into 1/4" - 1/2" cubes, parboil the shrimp & prawns for 30 seconds before dicing into 1/4" - 1/2" slices. Add the lime juice, olive oil, cilantro, garlic, sweet peppers, Iguana XXX Habanero Pepper Sauce and onion into a large non-metallic mixing bowl, stirring as each ingredient after the lime juice is added.

2) Cover with foil and let it rest for at least 1/2 hour refrigerated before seasoning with sea salt and black pepper to taste. Marinade refrigerated at least another 1/2 hour (or overnight), stirring occasionally. It may be desirable to add juice from another lime after an hour if it appears too thick. Boil, peel and slice the plantains on a 45 degree diagonal.

3) To serve, make a border on a tray with the plantains and place a scoop of ceviche inside a lettuce leaf lined serving bowl (in the center). Or individually place a scoop of ceviche inside lettuce leaf lined sherbet cups on the serving tray with the plantain border.

Serve with soda crackers, sliced pickled jalapeno peppers & Iguana XXX Habanero Pepper Sauce on the table!