Ensalada de camarón y pulpo

Shrimp and octopus salad


• 1 cup octopus cooked in pieces
• 1 cup Cooked shrimp
• 2 cdas Chopped white onion
• 6 cdas chopped Jitomate
• Salt and pepper to taste
• 1/2 cup of mayonnaise with La Costeña ® lemon juice
• 4 cdas de Nachos de Jalapeño in Escabeche La Costeña ®
• 1 Totopos La Costeña ® bag


1. Mix octopus with shrimp, chopped white onion, chopped tomato and season with salt and pepper.
2. Add the mayonnaise and mix until all the ingredients are incorporated.
3. Incorporate Jalapeño Nachos into Escabeche La Costeña ® and serve with totopos.


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"The Flavors of Mexico in Europe"
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