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Total Time: 30 minutes, plus time to chill Serves: 6 2 c. water 3 c. chicken or seafood broth 1/2 c. white wine juice of two limes 1 jalapeño or serrano chili, sliced in half 3 cloves garlic, sliced 1/2 lb. firm white fish fillet (halibut or swordfish), cut into 1-inch cubes 1 lb. large shrimp, peeled, deveined and cut in to bite-sized pieces 2 large, ripe organic tomatoes, seeded and diced small 1/2 organic white onion, diced small 1 jalapeño, seeded and diced juice and of two limes zest of one lime 1/4 c. cilantro, finely chopped hot sauce to taste sea salt and cracked black pepper to taste Henry's Yellow Corn Tortilla Chips Bring water, broth, wine, lime juice, chili and garlic to a simmer. Add fish. Simmer (do not boil) for about 2 minutes (until the fish turns opaque), then add the shrimp and simmer 1 to 2 minutes longer (until the shrimp turns pink). Drain, place in a bowl and refrigerate until cold, about 2 hours. In the meantime, mix together tomatoes, onion, jalapeño, lime juice, lime zest and cilantro. Stir in chilled seafood and add hot sauce, salt and pepper to taste. Serve immediately or chill up to 4 hours. |
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