Courtesy of Chef Molly Schaefer Priest
A
16 ounces octopus stock
8 ounces ketchup
4 ounces Valentina
1/2 teaspoon horseradish
B
lime juice
orange juice
C
Finely chopped onion, tomato, serrano, and cilantro
D
Poached shrimp, octopus, crawfish, tuna, etc.
Technique: Mix A, adjust with B for tartness, starting with orange juice, then lime, add C and D.
Assemble just prior to serving.
Note: Valentina Salsa Picante is available at most grocery stores.
