RECIPES

Baja Café Salsa Ceviche

½ pound bay scallops
1 pound peeled and deveined shrimp (20-25 count)
½ cup Reser's Salsa
1 small avocado, diced
1 mango, sliced
1 cup diced jicama
½ cup diced sweet bell pepper
½ cup thinly sliced red onion
2 T. chopped fresh cilantro
½ cup freshly squeezed lime juice
2 T. oil

Poach seafood in just simmering water until just done, shock in an ice bath to stop cooking. Add remaining ingredients and toss gently to coat. Let rest to marinate flavors at the least a half hour prior to serving. Refrigerate until ready to serve.

Serves 8-10 as an appetizer.