Ingredients:
112 lb. sea scallops or fresh fish, sliced
112 lb. large shrimp, chopped 11., c. fresh squeezed lime juic.e 2 This. olive oil
2 This. orange juice
11.?c. red onion, chopped 1/.ac. cilantro, chopped 1 chopped fresh jalapeño 1 chopped tomato
salt and pepper to mte tostada chips
Instructions:
Marinate first 5 ingredients blended together. n refrigerdator fho.r It 4 hours Mix in remam m g mgred.tents and serve with tost.a a c 1ps 11 scoopm g. Also see my recipe for Ceviche under soup sec.tion. .
Notes:
Here isa great Mexican , ap!X:tizer coldto servesetatbowlsyour onholidayoftop pauic party this weekend .To ke:pt!t::very’hour or as needed. Wha or rotate bowls of_d1ps ro brin s–thanks to Carl Stolhandsky for p great memories this recipe g , Deli My son Scott also loves this panng1t and being part of Charlotte s .
Servings Yield:
serve with tost
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