We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Will serve my ceviche in shallow bowls, on Boston Lettuce, using one large shrimp each as a garnish along with orange slices and avocado slices. Hope I used enough jalopeno and garlic. Bowl of salty chips, of course, and I am ready to make both virgin and regular Margueritas. Watermelon for dessert.
Mrs. BD got me some cool Marguerita glasses in Mexico which she likes to use for fruit with tiny scoops of Haagen Dazs coconut gelato on top.
Update: It was very good. Next time, more red onion, more garlic, more salt, and more jalapeno.
My Significant Other says you can use octopus, raw tuna, clam, marinated sea weed and a bunch of other crap I wouldn't touch with a ten foot pole. She has a recipe and rattled it off but does not want to post it and I can't remember it.
Conch, unlike snapper or grouper, requires several hours of marinating in lime juice unless you like to burn calories chewing. But yes, having eaten conch in just about every conceivable fashion on a sailing trip to the Bahamas, ceviche is a delicious way to enjoy that nasty looking seafood. Haven't tried squid, but don't see why not.
Why waste mussels and oysters, not to mention crab, on this recipe?
I would add finely diced tomatoes (can't determine if you did), but your dish does look quite tasty, BD. May have to go shoppin'.