Ceviche for ~15 servings:
3 lbs of fresh cod (press dry thoroughly with towel)
4 lbs of large Shrimp (butterflied in half)
8 limes, juiced
1 can of San Marzano crushed tomatoes
2 tablespoons of Valentina hot sauce
Mix these together, cover, and chill over-night.
Next day, after the bowl is taken out of the refrigerator, pour out excess liquid from the top.
Then, add: 1/4 cup diced red onion, 1/8 - 1/4 cup diced fresh jalapeños, 1/2 cup torn cilantro,
4 avocados cubed, 4 mangos cubed.