Ingredients:
12 oz. fresh swordfish, cut in 1/4-inch cubes
12 oz. bay shrimp
4 tbsp. fresh lime juice
8 oz. ripe tomato
8 oz. onion
1 tbsp. Cilantro, chopped
1 jalapeño chile
salt and pepper to taste
1 ripe Haas avocado
Procedure:
Take the small cubes of swordfish and marinate with the fresh lime juice to "cook" for one hour (briefly dip in boiling water if you're timid). Finely chop the ripe tomato, onion and jalapeño. (No seeds if you don't like it hot!) Add the chopped cilantro. Mix in the "cooked" swordfish, bay shrimp, salt and pepper. Place in tall chilled glasses, and garnish with a quarter ripe avocado and a wedge of lime. Serve with crisp Saltine crackers or chips. Yield: 4 portions.
12 oz. fresh swordfish, cut in 1/4-inch cubes
12 oz. bay shrimp
4 tbsp. fresh lime juice
8 oz. ripe tomato
8 oz. onion
1 tbsp. Cilantro, chopped
1 jalapeño chile
salt and pepper to taste
1 ripe Haas avocado
Procedure:
Take the small cubes of swordfish and marinate with the fresh lime juice to "cook" for one hour (briefly dip in boiling water if you're timid). Finely chop the ripe tomato, onion and jalapeño. (No seeds if you don't like it hot!) Add the chopped cilantro. Mix in the "cooked" swordfish, bay shrimp, salt and pepper. Place in tall chilled glasses, and garnish with a quarter ripe avocado and a wedge of lime. Serve with crisp Saltine crackers or chips. Yield: 4 portions.
Type: Authentic Recipe
Author: Chef Rene Gonzalez of El Cazador
Restaurant: El Cazador
Source: http://www.newspress.com/chefsonline/elcazador.htm