SEAFOOD COCKTAIL (MARISCOS A LA MARINERA)"Serve this with hot, freshly made tortillas, or with dried tortillas, toasted until crisp on a comal or in the oven."
3 dozen large raw clams, juice reserved, or bay scallops or medium cooked shrimp
3 to 4 Serrano chilies, finely chopped
2 tomatoes, chopped
1 small white onion, finely chopped
1 avocado, peeled, cut into cubes
3 tablespoons olive oil
2 to 3 tablespoons finely chopped cilantro
1/2 teaspoon salt
Freshly ground pepper
Juice from 4 limes
Tortillas (for serving)
Combine the seafood with the chilies, tomatoes, onion, avocado, lime juice, olive oil, cilantro, salt and pepper to taste in a medium bowl. Cover; refrigerate 1 hour.
Divide among 6 stemmed cocktail glasses. Serve with tortillas.
Makes 6 servings
Source:
Mexican Regional Cooking by Diana Kennedy