CAMPECHANO COCKTAIL
Ingredients:
3 oz Cooked shrimp
3 oz Abalone, diced
3 oz octopus, diced
1 cup Camaronazo® juice
1 tblsp Ketchup
1 tsp Onion finely diced
1 tsp Cilantro, finely diced
1 tsp Serrano pepper, finely diced (optional)
1 tblsp Cucumber, finely diced (optional)
Salt to taste
Instructions:
In a large serving glass, place cooked shrimp, octopus, onion, cilantro, Serrano peppers, cucumber, avocado, ketchup, Camaronazo® juice and lemon juice. Mix well. Add salt and serve with crackers.
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CHOLULA POPCORN
Ingredients:
Cholula Hot Sauce 1-2 tablespoons
Pop corn (Whole Kernels) or
Microwave pop corn 8-12 cups popped pop corn
Queso Fresco grated 1/3 to 1/2 cup
Butter or margarine 1/4 to 1/3 cup melted
Salt to taste
Instructions:
If using whole kernels of pop corn, pop to your liking if using microwave pop corn pop according to directions.
Melt butter or margarine (about a 1/4 to 1/3 cup ) add about 1-2 tablespoons of Cholula Hot Sauce, or to your liking, mix with melted butter or margarine, pour over popped pop corn and sprinkle with grated cheese and salt to taste, toss well and enjoy.
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COCTELAZO
Ingredients:
8 pieces Shrimp large cooked
1 cup Camaronazo® juice
1 tblsp Tomato ketchup
1 tsp Onion, finely diced
1 tsp finely diced Cilantro
1 tsp Serrano pepper, finely diced (optional)
1 tablespoon Avocado, diced
1 tablespoon Cucumber, finely diced (optional)
1 tsp Cholula® Hot sauce (optional)
½ Lime, cut
Instructions:
In a large serving glass place cooked shrimp, onion, cilantro pepper, cucumber, avocado and ketchup and pour in Camaronazo® juice and squeeze lime. Mix well. Add Cholula® Hot Sauce and serve with saltine crackers (1 Serving).
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