1 lbs fresh conch or snapper
1 cup fresh lime juice
1/2 cup minced mayan onion 1 cup diced avocado
1/4 cup cilantro 1/2 cup finely chopped seeded tomato
2 teaspoons minced jalapeno 2 tablespoons olive oil
1/4 teaspoon cumin 1/2 teaspoon salt
1/8 teaspoon cayenne
After patting the seafood dry, place in a glass bowl. Cover with the lime juice and refrigerate, let marinate until opaque, this will take about 3 hours. Place the marinated seafood in a clean bowl, and save the lime juice.
Add the rest of the ingredients to the seafood, gently tossing to mix. Add saved lime juice to taste. Refrigerate for 1 hour, and serve with fresh fried tostada chips.
Cilantro Clamato
8 cups Clamato
1/2 cup fresh cilantro
1/2 cup fresh lime juice
1/4 cup Worcestershire Sauce 3dashes Tabasco
1/4 teaspoon Coarse Cracked Pink Peppercorn 1/2 cup Kosher Coarse salt
1/8 teaspoon celery salt
Place 1 cup Clamato and 1/2 cup cilantro in blender and pulse until cilantro is purree'd. Add lime juice, Worcestershire, Tabasco, Peppercorn and pulse. Add remaining Clamato and blend. Fill tall glasses with cubed ice and salt the ICE with pinch of Kosher & Celery Salt. Pour mixture over salted ice and garnish with jalapeno, olive, celery stick or whatever you would like.
