This past winter, David and I escaped the Wisconsin weather for a while and met his family down in southern Mexico. Ixtapa and the beaches were great, but the market in Zihuatanejo was equally amazing. We had a great time shopping and came up with a nice dinner. This was our appetizer.
The recipe is from Diana Kennedy’s The Essential Cuisines of Mexico (2000) cookbook.
I don’t eat shrimp or scallops, but everyone seemed to like this. But with such fresh ingredients, it is hard to make a mistake.
3 dozen scallops or medium-size cooked shrimp (mix and match to what you prefer)
1/2 cup (125 mL) fresh lime juice
About 12 oz (340 g) tomatoes, finely chopped (about 2 cups/500 mL) – I used Roma tomatoes and removed the seeds.
1 small white onion, finely chopped (about 1/4 cup / 65 mL)
1 large avocado, cubed
3 to 4 serrano chiles, or other fresh green chile, finely chopped with seeds
2 tablespoons of chopped cilantro
3 tablespoons olive oil
salt and pepper to taste
Let the scallops marinate in the lime juice for at least an hour. Combine the scallops, shrimp and the rest of the ingredients. Adjust the seasoning and serve slightly chilled. You can serve this with warm corn tortillas or with tortilla chips.
- Almejas a la marinera (Clams in a tomato sauce) (cocinacaseraespanola.wordpress.com)