Recipe: Seafood Salsa with Chips
Appetizers and SnacksSEAFOOD SALSA WITH CHIPS
Yield: 56 appetizers
7 (6-inch) corn tortillas
1/2 pound bay scallops
1/2 pound fresh lump crabmeat, drained
1/2 cup fresh lime juice
1 teaspoon grated tangerine zest
2/3 cup chopped tangerine (about 1 tangerine)
1/2 cup peeled, seeded, and chopped tomato
2 Tablespoons finely chopped purple onion
1 Tablespoon chopped fresh cilantro
1 Tablespoon minced fresh jalapeno pepper
1/8 teaspoon salt
Fresh cilantro leaves (optional)
Preheat oven to 350 degrees F.
Cut each tortilla into 8 wedges; arrange in a single layer on a baking sheet that has been sprayed with non-stick cooking spray.
Bake for 10 minutes or until crisp. Let cool; store in an airtight container.
Cook scallops in a skillet over medium heat 3 minutes or until done. Drain.
Combine scallops with crabmeat, lime juice and tangerine zest in a bowl; toss gently. Cover and chill.
Combine chopped tangerine, tomato, onion, cilantro, jalapeno and salt in a bowl; toss gently. Cover and chill.
To serve, combine scallop mixture and tangerine mixture in a bowl. Garnish with fresh cilantro leaves, if desired. Serve with baked tortilla wedges.
Yield: 56 appetizers
7 (6-inch) corn tortillas
1/2 pound bay scallops
1/2 pound fresh lump crabmeat, drained
1/2 cup fresh lime juice
1 teaspoon grated tangerine zest
2/3 cup chopped tangerine (about 1 tangerine)
1/2 cup peeled, seeded, and chopped tomato
2 Tablespoons finely chopped purple onion
1 Tablespoon chopped fresh cilantro
1 Tablespoon minced fresh jalapeno pepper
1/8 teaspoon salt
Fresh cilantro leaves (optional)
Preheat oven to 350 degrees F.
Cut each tortilla into 8 wedges; arrange in a single layer on a baking sheet that has been sprayed with non-stick cooking spray.
Bake for 10 minutes or until crisp. Let cool; store in an airtight container.
Cook scallops in a skillet over medium heat 3 minutes or until done. Drain.
Combine scallops with crabmeat, lime juice and tangerine zest in a bowl; toss gently. Cover and chill.
Combine chopped tangerine, tomato, onion, cilantro, jalapeno and salt in a bowl; toss gently. Cover and chill.
To serve, combine scallop mixture and tangerine mixture in a bowl. Garnish with fresh cilantro leaves, if desired. Serve with baked tortilla wedges.
MsgID: 3130837
Shared by: Micha in AZ
In reply to: Recipe: Picnic and Backyard Barbecue Recipes (47...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe: Picnic and Backyard Barbecue Recipes (47...
Board: Daily Recipe Swap at Recipelink.com
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