Grouper CevicheShrimp-Pistou Pasta SaladShrimp and Crab Gumbo with Dry RouxZucchini-Crab Salad with Lemon-Herb Vinaigrette
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Ingredients
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Instructions
In a large bowl, stir together chili sauce, lime juice, Clamato, Creole seasoning, hot sauce, Worcestershire, and salt. Gently stir in grouper, cucumber, tomatoes, avocado, onion, cilantro, jalapeño, and Fresno chile until combined. Refrigerate for at least 30 minutes or up to 4 hours before serving. Serve with chips. Garnish with lime slices, if desired.
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