INGREDIENTS:10 oz. fully ripened fresh Florida tomatoes, diced 1 cup chopped cilantro ½ cup seeded and diced poblano pepper ¼ cup diced celery 2 Tbsp. chopped red onion 2 tsp. seeded and minced jalapeno pepper 1 Tbsp. salt ¼ tsp. sugar 1 lb. medium shrimp, shelled and deveined 1 pound squid bodies, sliced into ¼-inch rings 3 dried coconut shells, halved as needed, tomato chips (recipe follows) as needed, yuca chips (recipe follows) DIRECTIONS:In a bowl, combine tomatoes, cilantro, poblano, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.