"A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions." — LADYJANE1
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shrimp, peeled and deveined
fresh lime juice
fresh orange juice
grated orange zest
halved, thinly sliced red onion
finely chopped red bell pepper
finely chopped yellow bell pepper
diced seeded tomato
serrano chile pepper, seeded and minced
coarsely chopped fresh cilantro
kosher salt to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 37
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