 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
|
Salsa and seafood unite for a taste bud orgy. This colorful dish was a family recipe I got from a Central American guy I use to work with. Ingredients:
1/2-3/4 lb shrimp |
2 -3 firm tomatoes, diced in small pieces |
1 medium red onion, diced in small pieces |
1/3 cup cilantro |
3 garlic cloves, minced finely |
1 jalapeno, minced finely |
2 tablespoons clam juice |
2 limes, juice of |
salt |
12 tostadas |
Directions:
1. Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss.
2. Refrigerate the mixture overnight,
3. Drain excess liquid, add salt, then serve over Tostadas.
4. *Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.
|
|