email this pageIngredients
1 1/2 cups fresh lime juice, divided
1/2 pound medium shrimp
1/2 pound very fresh bay scallops
1 pound very fresh skinless snapper or other meaty white fish like grouper, bass or halibut, cut into 1/2-inch cubes
1 large red onion, very thinly sliced
1/2 cup good silver tequila
1 red, orange or yellow bell pepper, finely chopped
2 plum tomatoes, diced
2 jalapenos or 2 to 4 serranos, to taste, stemmed, seeded and finely chopped
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crumbled Mexican oregano
4 tablespoons extra virgin olive oil
Kosher salt
Crumbled pequin chiles or hot sauce (optional)
2 medium avocados, peeled and sliced
Tortilla chips
Instructions
1/2 pound medium shrimp
1/2 pound very fresh bay scallops
1 pound very fresh skinless snapper or other meaty white fish like grouper, bass or halibut, cut into 1/2-inch cubes
1 large red onion, very thinly sliced
1/2 cup good silver tequila
1 red, orange or yellow bell pepper, finely chopped
2 plum tomatoes, diced
2 jalapenos or 2 to 4 serranos, to taste, stemmed, seeded and finely chopped
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crumbled Mexican oregano
4 tablespoons extra virgin olive oil
Kosher salt
Crumbled pequin chiles or hot sauce (optional)
2 medium avocados, peeled and sliced
Tortilla chips
1. Bring a large pot of generously salted water to a boil. Add 1/4 cup lime juice and shrimp. Return to a boil. Drain shrimp immediately in a colander and cool. Peel and devein shrimp and refrigerate until needed.
2. In a large glass bowl, toss scallops, snapper, red onion, tequila and remaining lime juice. Cover and refrigerate at least 2 (or up to 4) hours, stirring mixture occasionally so fish will be evenly "cooked." When fish is opaque throughout, drain in a colander.
3. In a large bowl, combine bell pepper, tomatoes, chiles, cilantro, parsley, oregano, oil, shrimp and drained fish. Gently toss to combinee. Taste for seasoning and add salt and crumbled chiles or hot sauce as desired. Serve immediately in individual cups or on a big platter with slices of avocado on top and plenty of tortilla chips on the side. Makes 9 cups; serves 6 to 8 as appetizer.
Courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).
2. In a large glass bowl, toss scallops, snapper, red onion, tequila and remaining lime juice. Cover and refrigerate at least 2 (or up to 4) hours, stirring mixture occasionally so fish will be evenly "cooked." When fish is opaque throughout, drain in a colander.
3. In a large bowl, combine bell pepper, tomatoes, chiles, cilantro, parsley, oregano, oil, shrimp and drained fish. Gently toss to combinee. Taste for seasoning and add salt and crumbled chiles or hot sauce as desired. Serve immediately in individual cups or on a big platter with slices of avocado on top and plenty of tortilla chips on the side. Makes 9 cups; serves 6 to 8 as appetizer.
Courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).
