Conch or Scallop Cocktail with Avocado from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela M
Boca del río, that haven of excellent seafood cooking, sprawls around a little confluence of river mouths including an estuary simply called El Estero. On the bank of the estuary, Isidro Uscanga,...
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Ingredients
- 1 pound (out of the shell) Caribbean conch steak or scallops
- 1 fresh bulb onion or ½ medium red onion
- 1 ripe Mexican-type avocado (such as Hass or Fuerte)
- 2 habanero chiles, stemmed, seeded, and deveined
- 10–12 cilantro sprigs, chopped
- 1 teaspoon salt, or to taste
- Freshly ground black pepper
- Juice of 3 limes
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