Shell Fish Ceviche Ingredients: 1lb of mussels ( I use farm rasied which don't need to be "debeared") 1 lb of bay scallops ( You can use large scallops and cut, but why?? Bay scallops cost less!) 1 lb of pink shrimp 1/2 lb of white fish ( cod, haddock, tilapia..your choice, personally, I'm not a fan of tilapia ...a dirty, dirty fish...nasty!) cut into small pieces 4 limes, juiced 4 lemons juiced 1 large honeybell tangelo* ( see note below) 2 scallions, sliced medium thin, including greens 1/2 medium sweet onion, sliced thin 1 medium red bell pepper, petite diced 1/2 cup of grape tomatoes, sliced in half 1 mango, diced 1 tablespoon of Old Bay Garlic and herb 5-6 sprigs of cilantro to taste salt and pepper to taste *if you can not find a honeybell tangelo ( they are ONLY in season for a month or so and I believe exclusive to Florida) Use the juice of one medium sweet orange and 1 tangerine) In a large pot, bring water to a rolling boil, salt moderately ( When cooking shellfish, I salt to "Ocean water" ) Cook mussels 3-4 minutes till they open and put in ice bath. In same water, add old bay and add shrimp, cook 1-2 minutes till pink and remove and add to ice water bath. Clean shrimp, remove shells, legs. Remove mussels from shells. In a large glass bowl, add mussels, shrimp, bay scallops, fish. Salt everything and let stand for a few minutes. Juice all of the citrus, I recommend throwing the citrus in the microwave for 10-15 each to allow maximum juicing. Add citrus juice to seafood, add scallions, onion, peppers, tomatoes, cilantro and mango. Pepper to taste. mix all ingredients with hands. all seafood should be completely covered in citrus juice!! If not, try a different bowl, or add more citrus juice ( use in same proportions). Cover bowl in plastic wrap and chill at least 2 hours, ( You can make this over night, even better!) Serve in Martini glasses and enjoy!!