I'll give you my easy, dumbed-down, gringo-ized version of ceviché. There is nothing hard and fast about cevivhé recipes. Use limes. Use sesame oil. Use a different hot sauce. Whatever. 4 lbs. of raw scallops or cooked shrimp 32 oz. catsup Juice of 8 lemons Juice of 1 orange 1 large vidalia onion, sliced and chopped a bit 1/8 tsp. each, salt, pepper, onion powder, garlic powder 1 Tbs. olive oil Tabasco to taste (lots is good) Mix everything in a non-reactive container and put in the fridge the night before. When serving, stir in a handful of chopped, fresh parsley (I hate cilantro). Serve popcorn on the side.