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Don't remember where I got this; I had a Mexican friend by Marble Rye
give me his- I think I combined his with another one I found somewhere; have made this several times- never disappointed:
½ LB. SMALL SCALLOPS
½ LB. RAW SHRIMP, PEELED AND DEVEINED
½ LB. ALBACORE FILET OR STEAK, CUT IN SMALL CUBES
APPROXIMATELY 12 LIMES
3 TBSP OLIVE OIL
6 MEDIUM SIZE TOMATOES (ROMA PREFERRED); CHOP MEDIUM FINE
6 LARGE TOMATILLOS, CLEANED AND CHOPPED FINE
3 JALAPENO PEPPERS- CHOPPED FINE WITH SEEDS REMOVED (CLEAN HANDS THOUROUGHLY AFTERWARDS WITH LEMON JUICE- DO NOT TOUCH SENSITIVE SKIN AREAS)
FRESH CILANTRO (ABOUT ½ GOOD SIZE BUNCH, CHOPPED OR CUT WITH SCISSORS)
3 CLOVES GARLIC- CHOPPED
SALT- IF DESIRED
EXTRACT THE JUICE FROM THE LEMONS AND LIMES. PUT THE SEAFOOD IN A NON-REACTIVE BOWL (GLASS OR CERAMIC). ADD THE LEMON-LIME JUICE, ENOUGH TO COVER ALL THE SEAFOOD.. COVER AND PLACE IN REFRIGERATOR TO “COOK” (TAKES AT LEAST THREE HOURS, OVERNIGHT IS BEST). AFTER SEAFOOD HAS “COOKED”, COMBINE THE REMAINING INGREDIENTS. DRAIN OFF THE LEMON-LIME JUICE FROM THE SEAFOOD AND ADD THE SEAFOOD TO THE OTHER INGREDIENTS. MIX WELL. SERVE WITH LARGE TORTILLA CHIPS. WILL SERVE 8-10 PEOPLE.