I first made this recipe with shrimp, for a staff make-your-own taco party. It was a hit. I made it the second time for friends with scallops, which was scrumptious too. Here it’s made with Port Clyde sustainable chowder pieces (the “hamburger of the sea world,” says Adam). This is delicious too and perfect for a light summer repast. We have Port Clyde chowder pieces in 1 lb packages in our freezer. And, yes, we’ve plenty. Make this with wonderful organic and local tomatoes, corn, cucumbers, peppers, onion and cilantro!
4-8 servings depending upon how you choose to serve or eat this
|1 lb sustainable seafood such as chowder fish*||1 C diced cucumber or bell pepper|
|2 C corn (off the cob or frozen), or 2 C cooked or canned black beans, drained||2 jalapeño peppers, seeded, chopped|
|about 3 C chopped fresh tomatoes||½ C lime juice|
|4 cloves pressed garlic||½ C chopped cilantro (or more to taste)|
|1 Tbsp tomato paste||1 tsp black pepper or Grains of Paradise|
|1 C diced red onions||2 tsp sea salt (such as Maine or Celtic)|
|¼ C extra virgin olive oil (EVOO)||1 tsp dried cumin, optional|
In a large skillet, put about an inch water and bring to a boil. Add seafood and return to a boil. Cover, reduce heat and simmer 5 minutes or until fish flakes with a fork or shrimp has turned pink or scallops are opaque. Remove seafood from skillet with a slotted spoon. Cool slightly. Flake fish into bite-size pieces. Leave shrimp or scallops whole.
Toss seafood with remaining ingredients. Cover and chill at least an hour. Before serving, taste and add more lime juice or more of anything that you crave here.
*Thaw frozen fish in frig overnight or put package into colander and run cool water over until fish is thawed.