1. Set a large pot of water with 2 tablespoons of salt to boil and prepare a bowl of ice cold water on the side.

2. Juice the limes into a non-reactive metal bowl.

3. Prepare the seafood: Slice your scallops into thin discs. Peel and devein the shrimp. Cut the squid tubes width-wise into rings. Dice up the monkfish fillets.

4. Add the scallops to the lime juice and transfer to fridge. Meanwhile, blanch (meaning dump in the boiling water) the shrimp, squid rings, and monkfish for 2 minutes. Do this in small batches and transfer immediately from boiling water to the iced water. Make sure the water is super cold (use a lot of ice) and dont leave it in there for more than 1 minute.

5. Transfer blanched products to the lime juice and let sit for 20 minutes.

6. Ladle seafood into bowls with enough lime juice to cover 3/4. Add onion and cilantro to garnish (add a lot of it).