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Ingredients:
For Cocktail base:
2 cups fish broth or clam juice
1/4 cup catsup
hot sauce to taste
To Serve:
4 calimari, cleaned, poached
4 scallops, cut in half, poached
3 ounces salmon, cut 1/4 inch cubes, poached
6 prawns (any size) cleaned, poached
2 tablespoons red onions, diced
1 tablespoon red bell pepper, diced
1/4 avocado, diced
1 tablespoon cilantro, chopped
Corn chips
Lemon wedges
Instructions:
Mix cocktail base ingredients thoroughly. Poach seafood in water. Place seafood in a cold margarita glass and add vegetables. Pour cocktail base over top of seafood and vegetables. Garnish plate with corn chips and lemon wedges.
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Copyright © 1999 - 2004 Lanier Publishing International
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