~ Sean & Wanda ~
Picked the first tomatoes from the garden today. Zucchini, yellow squash and lettuce are in high production mode and its going to start warming up over the next few days. Summer’s here!
We first made this in Roatan and sent in the recipe, but forget to take a picture. It’s taken us a minute to make it again, but with all this produce coming in – it’s a no brainer!
1 lb. shrimp/calamari/scallops or combination (cut into equal size pieces recommend 3/8″-1/2″)
2-3 limes – juice of
2 lemons – juice of
1 orange – juice of
Put all of above in zip lock back and refrigerate overnightc – this ‘cooks’ the seafood.
Alternatively, if you’re in a hurry, you can flash cook the seafood in lemon juice by simply heating 1/2″ of juice in a large frying pan, heat to boiling and add the seafood for about 45-90 seconds, until cooked depends on size of pieces.
2 medium tomatoes
1 small-med red onion
1/2 red bell pepper
1/2 yellow bell pepper
diced to same size as shrimp/calamari/scallops
1-2 jalepeño pepper(s)
mild – use one jalapeño and discard the seeds.
for hot – use two jalapeños and leave the seeds in
1/4-1/2 cup fresh cilantro – chopped fine
Mix together marniated seafood, tomatoes, red onion, jalapeño and cilantro.
Let sit 30 mins at room temp.
Cubed to same size as other veggies and fish.
Mix in gently when ready to serve.