When it comes to protein sources, seafood is our favorite, especially shrimps. So, we find creative ways to use and cook them. As we put our own spin on classic dishes, we strive to be respectful of what we call the recipes, and ensure that what we call them is true to the culinary techniques typically associated with the dishes. This is one of the ways we can play our part in cultural appreciation of foods, even as we seek to educate and inform our audience about West African foods and flavors.
Although this dish lends itself as a Ceviche, because we used boiled shrimp instead of letting the lemon juice "cook" the shrimps, we opted to call it a Shrimp Salsa versus Ceviche. Cheers as you Discover FlavorFULL Goodness.
INGREDIENTS:
- 1 Jalapeño (Diced)
- 1 Bundle of Cilantro (Chiffonade)
- 2 Roma Tomatoes (Diced)
- 1/4 Red Onion (Sliced)
- 2 Tbsp Lemon or Lime Juice
- 1 lb Boiled Shrimp (Diced)
- Avocado (slices)
- Tostadas
- POKS Red Chili West African Seasoning
RECIPE:
- Mix the veggies with the shrimps, POKS Red Chili Seasoning and lemon/lime juice.
- Let sit in the fridge overnight.
- Serve on tostada with Parmesan and avocado slides
To you, does it matter what dishes are called? Do you think the names dishes are called are important to preserve their cultural heritage? What would you have called this dish?