Seafood Salsa

Seafood Salsa


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.


10 min


1 hr


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