Grilled Littleneck Clam And Mexican Corvina Ceviche

• 6 littleneck clams, washed
• 6 ounce corvina fillet, diced small
• 1/4 white onion, diced
• 1/4 tomato, diced
• 1/2 avocado, diced
• 1 ounce cilantro, diced
• 3 limes, juiced
• 3 lemons, juiced
• 2 ounce ginger ale
• 1 pinch of paprika
• 1 dash of salt
• 1 dash of pepper

1. Combine all liquid ingredients and spices, then submerge all raw seafood into acidic mixture for two days mixing every 8 hours. Serve with tortilla chips, and enjoy!