Seviche over Bibb Lettuce with Baked Tortilla Chips

Seviche over Bibb Lettuce with Baked Tortilla Chips

Ingredients:
1/2 lb raw bay shrimp
1/2 lb raw bay scallops
1/4 cup each chopped red onion, celery, roma tomatoes &cucumber seeded
1 jalapeno, seeded & deveined, chopped
1/4 cup raw corn
1/2 cup lime juice
1 lime zested
1 whole lime, quartered
2 oz red wine vinegar
1 head baby Bibb lettuce
1 pkg 8 inch corn tortillas

Directions:
Salt and pepper to taste
Mix shrimps, scallops, lime juice & zest, onions, celery, tomatoes, jalapeno, cucumber,
vinegar, corn, pinch of salt & pepper in a zip lock bag. Mix well & refrigerate for at least 6
hrs to allow acid to cook seafood. Half the tortillas. Place on sheet tray single file. Place in
preheated 400° oven till tortillas are crisp. Approximately 15-20 minutes. Do not flip.
Cool.
To serve
Cut Bibb lettuce in half & fill with Seviche. Place tortillas around Seviche & garnish with
lime wedge. Serve with iced sangria
Seviche over Bibb Lettuce
Notes Drunken Sweet and Sour Pork with Steamed Jasmine
Rice