1. Heat oven to 375 degrees. Line a baking sheet with foil. Spread tortilla pieces on the baking sheet, brush each side with olive oil, and sprinkle liberally with salt. Bake for about 10-12 minutes, rotating the pan once, until light brown and crispy. Set aside until ready to serve.

2. Bring a medium saucepan halfway filled with water to a simmer. When it starts to bubble, add the calamari slices. Let poach for about one minute then add the shrimp. Let the shrimp poach for about 30 seconds or until they just turn a very light pink. Drain, rinse, and pat the seafood dry.

3. Add the dried calamari and shrimp to a large bowl with the cubed tuna, lime zest and juice, lemon zest and juice, orange zest and juice, black eyed peas, corn, bell pepper, serrano pepper, jalapeno, green onion, cilantro and about 2 tsp of salt. Stir together until all the seafood is coated with the juice. Cover and put in the fridge for at least 3 hours, stirring every hour.

4.  When the ceviche is ready, the tuna will be transparent and no longer pink in color. If you desire, stir in cubed avocado. Serve in martini glasses and garnish with homemade tortilla chips.