Ingredients
- 36 oz. Pre-Cut Unfried White Corn Tortilla Chips (10861)
- Lime Juice, as needed
- Kosher Salt, as needed
- 24 oz. Shrimp, coked, chopped
- 6 oz. Clam, raw
- 6 cup Cocktel Sauce see related recipe
- 3 oz. Onion, red, diced
- 6 oz. Avocado, diced
- 3 each Lime, fresh, cut into quarters
Directions
- Combine 2 oz. shrimp and ½ oz. clams in bowl and refrigerate for at least 1 hour.
- Fry tortillas at 350°F until crisp. Immediately season with salt and lime juice. Set aside.
- To serve: create a well of chips and place the seafood mixture in the middle. Spoon ½ cup of Cocktel sauce over the chips and top with onion, avocado, and a squeeze of fresh lime.
Ingredients- 96 oz. Tomatoes, fire roasted
- 8 each Jalapeño, fresh, whole
- 4 oz. Hot Sauce
- 12 oz. Lime Juice, fresh
- 3 Tbsp. Worchestershire Sauce
- 5 1/2 Tbsp. Garlic Paste
- 4 oz. Cilantro, minced
Directions
- Char the jalapenos over an open flame. Once cooled, remove seeds and stems.
- Add all ingredients to a food processor and blend until almost smooth. Reserve refrigerated.
