Ingredients
2 cups vine ripened tomatoes, cored and chopped coursely.
4 cups tomato juice
1 cup jicima, julienned
1/4 cup sweet red pepper - diced
1/4 cup red onion - diced
Juice from 4 limes
3 tablespoons Champagne style white vinegar
1/3 cup extra virgin olive oil
1 small jalepino pepper, seeded and finely chopped ( use gloves)
1 teaspoon sea salt, ( or to taste)
1/4 lb cooked( poached) shrimp - preferably hand peeled and as large as your budget allows
1/4 lb cooked scallops (poached) - again as large as your budget allows
1/2 lb cooked Halibut( poached) - broken into a size in keeping with the other fish ingredients - and being sure to search for and remove any bones)
1/4 cup Vodka ( optional)
Accompaniment- well - first of all, I would suggest a generous sprinkling of cilantro added just before serving - but also this dish is perfect with a toasted bread - I would suggest a good Italian rustic bread - brush lightly with Olive oil before grilling and after rub the bread with a garlic clove that has been sliced in two -
Preparation
The preparation of this dish does not require rocket science for a great result! Its actually a dish that benefits by sitting as long as 3-4 hours sitting in the refrigerator- but it is best when brought closer to room temperature because the flavours really have a chance to work together - remember - this is a soup that is all about contrasts in flavour, textures and taste - The last ingredient, the Vodka is totally optional - but if you’re serving this as a weekend midday meal -it may be appreciated!
