1 pkg. Los Pericos Tostadas (10 count)
1 bottle of Tapatio Salsa Picante
1 10 oz. can Baby Clams (drained)
1 4.25 oz can Shrimp (drained)
15 oz can Abalone (drained)
2-3 tomatoes, diced
1 cup tamato cocktail juice
1/2 cup clam juice
3/4 cup canned slice Jalapeño, chopped finely (save juice)
1/2 cup lemon juice (2-3 medium fresh lemons, squeezed)
1 cups carrots, peeled and sliced
1 medium red onion, chopped
1/2 cup cilantro (1/2 bundle), finely chopped
1/2 tablespoon salt (optional)
In medium sauce pan, add 4 cups of water and bring to a boil.
Stir in sliced carrots. Boil 3-5 minutes or until carrots are crisp-tender. Drain, allow to cool.
Rinse Baby Clams, Shrimp and Abalone. In a large bowl, mix in all the following ingredients: clams, shrimp and abalone, carrots, onions, cilantro, jalapeño, tomatoes, tomato cocktail juice, clam juice, lemon juice and jalapeño juice. Mix, cover and refrigerate for a minimum of 4 hours. For best results refrigerate overnight.
To Serve: Put 3-4 tablespoons of Ceviche on each Los Pericos Tostada Shell
Add Tapatio Salsa Picante to taste.