Seafood Torta

Recipe Ingredients

1/2 cup	118ml	Shredded green or red cabbage
1/4		Cucumber - thinly sliced
2		Radishes - thinly sliced
1/4		Jalapeno chile - finely chopped
2 tablespoons	30ml	White wine vinegar
1		Sugar
1		Bolillo - see * Note
1 tablespoon	15ml	Mayonnaise
1/4 lb	113g / 4oz	Chopped cooked seafood
		(shrimp, lobster, crab, and/or salmon)
1/4		Avocado - thinly sliced
1		Lime wedge

Recipe Instructions

* Note: See the "Bolillos" recipe which is included in this collection.

Combine cabbage, cucumber, radishes, jalapeno, vinegar and sugar. Toss gently. Set aside 30 minutes. Drain.

Split Bolillo lengthwise. Spread with mayonnaise. Arrange cabbage mixture on bottom of Bolillo. Arrange seafood over. Top with avocado. Squeeze lime juice over. Press Bolillo together and serve.

This recipe yields 1 Torta.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6341 broadcast 01-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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