(Serves 3 to 4)
(Use organic ingredients where possible)
½ pound of large fresh water shrimp, peeled, halved
½ pound of New England fresh water scallops, halved
¼ cup of fresh squeezed lime or lemon juice
½ cup of white wine
1 garlic clove, finely minced
1 teaspoon of crushed arbol chiles
1 tablespoon of fresh cilantro, chopped
1 small red onion, diced
2 cups of ripe roma tomatoes, diced
1 Persian cucumber, diced
1 cup of firm but ripe avocado chunks
6 trimmed romaine lettuce leaves
In a large glass bowl marinate the seafood in the mixture of lime juice, wine, garlic, chiles, cilantro and onion for 8 hours or until “cooked.” Blend in the tomato, cucumber and avocado, and chill for another hour. Stuff the lettuce leaves and eat with your hands. Serve with cold mineral water… and a hand-held fan.
(Recipe from The Kitchen Shrink’s column, entitled Friendly Eats For Earth Day)