Mussel Ceviche

Combine the mussels and lime juice in a small glass or ceramic container. Cover and refrigerate for 1 hour.

Remove the skin from the onion and cut into 1/4-inch pieces. Remove the stem and seeds from the chilies and cut into 1/4-inch pieces.

Chop the tomatoes into 1/4-inch pieces; reserve the juice.

Drain off and discard the lime juice and put the mussels in a medium-sized mixing bowl. Add the onions, chilies, green tomatoes with their juice, red tomato juice, clam juice, salt, and fresh-squeezed juice from the key limes; stir well.

Refrigerate in a glass or ceramic container for 4 to 12 hours.