Seafood Salsa
Ingredients
| 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.
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