Mixed ceviche

Ingredients:
8 (u/16 size) shell on shrimp
4 Scallops (u/12 or u/10 size)
4 tubes calamari, clean and julienne fine
8-10 ounces filet of any local very fresh white fish (yellowtail), skin off, all bones removed, small diced
1 ½ teaspoons kosher salt
2 tablespoons celery, tiny diced
1 Serrano pepper, seeded, tiny diced
1 tablespoons ginger, peeled, tiny diced
1/4 cup red onion, julienned thin
2 tablespoons fresh cilantro, chopped
Juice of 3-4 limes
Crispy cancha (a version of corn nuts), for garnish

Instructions:
Heat water in a medium sauce pot to boiling, season the water with salt and reduce to a simmer; poach the shrimp and scallops until about 3/4 of the way done; remove them with a slotted spoon and let them come to room temperature. Place a mixing bowl over another mixing bowl with ice water. peel and cut the shrimp into 3 pieces each and the scallops into 4-6 pieces each, set aside. Place the fish in the bowl, add the salt, celery, Serrano, ginger and red onion and mix well. Add the shrimp and scallops and the lime juice. The juice should come up to about 1/3 the seafood. Allow to sit for about 5 minutes, mix in the cilantro and serve. Top with the cancha!