(Thanks to our First Mate Oscar on the Baja Raider in Cabo)

Ingredients:

1 lb of fresh Mahi – (you can use any white meat fish or shrimp, scallops etc)
1 lg. red onion
6 fresh limes
5 or 6 stalks of celery
4 garlic cloves
2 beefsteak tomatoes
2 cups Clamato Juice
1 jalapeño
Hot sauce of your choice (optional)
Fresh cilantro (to taste)
Box of flat Tostada shells
Ketchup

Directions:

Cut fish into small chunks making sure to remove any dark meat. If you are using shrimp they must be peeled and deveined first (duh). Spread fish over the bottom of a glass casserole dish. Try to make sure there’s only one layer of fish. Squeeze limes over fish. Be sure all of the fish is coated as this is what will “cook” the fish. If all of the fish isn’t coated, go get more limes. Place dish in fridge for 15 minutes.

Coarsely chop onion, celery and tomatoes.
Finely chop garlic, cilantro and jalapeño.
Remove dish from fridge and stir in onions, pat down to one layer and put back in fridge for another 15 mins.
Remove from fridge again and stir in remaining ingredients using only one or two squirts of ketchup.
Chill for a half hour. (You and the dish)
Spoon onto Tostada shell, squirt on a dab of ketchup and enjoy.