|1/2 lb cooked baby shrimp|
|1/2 lb cooked squid rings|
|1/2 lb cooked octopus, cut into chunks|
|1 can of chopped clams with juice|
|1 small tomato, chopped|
|1 avocado cut into chunks|
|1 small red onion, chopped|
|2 cloves garlic, minced|
|1/4 cup of cilantro, chopped|
|1 jalapeno or Serrano pepper, chopped (the heat in jalapenos is unreliable, Serrano's are preferable)|
|1/4 cup lime juice|
|zest from 1 lime, grated|
|kosher salt and fresh cracked black pepper to taste|
This is a version of salsa that is perfect with crispy chips and cold Mexican beer. 6 servings.
- Add all ingredients to a large non reactive bowl and gently mix well.
- Refrigerate covered for 1 hour before serving.
- Taste and re-season with salt and pepper if necessary.
- Serve with crispy tortilla chips.