Before the Olympics get started, dig into some South American cuisine with this recipe for Colombian civeche from H-E-B.
Ingredients:
- 1 pound fresh shrimp
- ½ pound small scallops
- ½ bottle Ximenas Criolla Columbian Salsa
- ½ cup red onion
- ½ cup diced cucumber
- ½ cup cherry tomatoes-halved
- 1 cup of corn-roasted or canned
- 1 cup red cabbage-shredded
- 2 cups fresh squeezed lemon or lime juice
- Salt and Pepper to taste
Instructions:
Combine all ingredients in bowl, mix and place in fridge. Allow to sit at least two hours, stirring occasionally. Season with salt and pepper to taste when ready to serve. Season one large bag of tostadas with Adam’s Reserve Citrus Sriracha Rub to serve with.