This dish is popular in Central and South America, but it reminds me so much of the spicy yam pla muk (squid salad) of Thailand and kinilaw (raw fish salad) of the Philippines. The original recipe is called Shrimp Ceviche.
I followed it EXCEPT I used nine medium size shrimps and seven squid, while using half of the other ingredients. I would have doubled the amount of shrimps as well, the dressing is so goooood!
Since I didn’t have jalapenos or green peppers I substituted with a teaspoon each of Chula garlic chili sauce and tabasco sauce, enough to make my mouth tingle.
The avocados are small, and I would have easily used the whole fruit because they really neutralized the tartness of lime and lemon sauce. In hindsight, I should have also kept the remaining sauce for tomorrow to save myself the trouble of mincing more onions, garlic, celery, and cilantro.