Ingredients
- 1 can conch, rinsed, drained and sliced
- 4 ounces cooked small shrimp
- 4 ounces small bay scallop, muscle remove and sliced in half
- 6 ounces fresh snapper, bones removed and cubed
- 1/4 cup chopped cilantro
- 1 large jalapeno, seeded and diced
- 1/2 red onion, small diced
- juice of 6 limes
- juice of 2 lemons
- salt and pepper
- To add later
- 1/2 cucumber (not the seedy part) small dice
- 1/2 avocado, diced
- 2 green onions, halved and sliced
- 2 tablespoons extra virgin olive oil
- tortilla chips, for serving
- How to make it
- In a bowl, combine the sliced conch, shrimp, scallop and snapper. Add the cilantro, jalapeno, onion and lime and lemon juice (if the juice doesn't cover the fish, add more until it does); add a bit of salt and pepper. Cover and refrigerate for at least 6 hours, overnight is best.
- To Serve: Stir in the cucumber, avocado, green onions and extra virgin olive oil. Serve with tortilla chips.
Courtesy: Grouprecipes.com
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