Cantina Laredo Recipe
3 1/2 ounces tilapia fillet
1 1/2 ounces bay scallops
1 1/2 ounces small shrimp, boiled and peeled
3 tablespoons fresh squeezed lime juice
Pinch of kosher salt
2 teaspoons Cholula Sauce
3/4 teaspoon capers, drained
2 jumbo stuffed green olives, sliced
1/4 medium red onion, thinly sliced
1/4 red bell pepper, thinly sliced
2 teaspoons fresh cilantro, leaves picked and finely chopped
1/2 medium tomato, seeded and diced
2 canned jalapenos, seeded and finely chopped
1/2 teaspoon dried, Mexican oregano
1/4 teaspoon salt
2 teaspoons vegetable oil
fresh cilantro sprigs
Cut tilapia, scallops and shrimp into 1/2-inch pieces. Place in medium plastic container with a tight fitting lid, add lime juice. Cover, shake and refrigerate for 12 hours.
Using a medium bowl, combine capers, olives, onion, red pepper, cilantro, tomato, jalapenos, oregano, salt and vegetable oil, stirring to combine. Cover and refrigerate.
After 12 hours, remove seafood mixture from refrigerator and drain liquid. Add kosher salt and Cholula Sauce, mix well. Fold in vegetable mixture and serve or refrigerate until needed. Garnish as desired with avocado, cilantro, lime wedges and tortilla chips. Makes 4 servings.