I like this recipe more and more each time I try it  *  Cod fish and shrimp are the choice seafood for this salad – but you may know of other sea foods that match your taste better  *  I always cook the seafood first in boiling water, knowing that it will later be ceviche or covered with lemon juice later on  *   To start –  thin slice 2 cups of celery so that the sliced c’s of the celery stalk are thin enough to almost see through  *  add one cup of chopped onion that matches the sliced celery in size  *  add one cup of fresh spinach leaves that have been coarsely chopped  *  Mix in the precooked 6 to 8 ounce cod fillet after cubing into 3/4 inch squares  *  Add 8 ounces of fresh precooked shrimp that has been shelled and deveined  *  Or you may want to keep the seafood on top of the onion- celery- spinach base  *  Now the time has come to cover everything with 3 to 4 Tbsp of extra virgin olive oil and 3 Tbsp of lemon juice  * cover with plastic wrap and refrigerate for an hour  *  remove from refrigerator and salt and pepper to taste  *  The Seafood Ceviche is ready to be served  *  Enjoy it with good friends and perhaps a white wine