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Our products are made with ingredients from USA and packaged in Pomona, California

Ceviche on chips
16 oz. bag of Los Pericos Tostadas Chips
8 oz. Cooked fresh or frozen bay or baby clams
1 large cucumber (diced small)
2 Medium tomatoes (diced small)
1 cup cilantro (1/2 bundle) finely chopped
1/2 bunch of green onions (chopped small)
1 cup of lemon juice (2-3 medium fresh lemons, squeezed)
1 cup of ketchup
seasoned salt to taste ( apox. 3 dashes)

Mix all ingredients, cover and refrigerate for a minimum of
4 hours. For best results refrigerate overnight.

Guacamole / Avocado Dip
(Make 12 servings)

1 ripe Avocados
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
3 tablespoons chopped cilantro, optional
1 tablespoon finely chopped red onion
1-2 garlic cloves, pressed
1 medium ripe tomato, chopped
3/4 teaspoon cumin
8 drops Tapatio Hot Sauce
Los Pericos Tostada Chips

Chicken or Beef Tacos
1 pkg. Los Pericos Taco Shells
Cooked Chicken or Beef filling
Shredded Lettuce, Shredded Cheese
Diced Tomato, Hot sauce (to taste)

Vegetarian Tacos
1 pkg. Los Pericos Taco Shells
Refried Pinto Beans
Shredded Lettuce
Shredded Cheddar Cheese
Chopped Tomato
Sliced Avocado
Hot sauce (to taste)

Tostadas Ole
1 cup chopped onion
1 clove garlic, finely chopped
1 tablespoon vegetable oil
1 lbs. ground beef round
1 can (8 oz) tomato sauce
1 can (4 oz) diced green chiles
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
6-8 Pkgs. Los Pericos Tostadas
2 cups shredded lettuce or julienned jicama
1 large tomato, diced
1 cup grated Cheddar cheese
Sour cream, if desired
Sliced ripe olives, if desired
Add Tapatio Salsa Picante to taste

Ceviche
1 pkg. Los Pericos Tostadas (10 count)
1 bottle of Tapatio Salsa Picante
1 10 oz. can Baby Clams (drained)
1 4.25 oz can Shrimp (drained)
15 oz can Abalone (drained)
2-3 tomatoes, diced
1 cup tamato cocktail juice
1/2 cup clam juice
3/4 cup canned slice Jalapeсo, chopped finely (save juice)
1/2 cup lemon juice (2-3 medium fresh lemons, squeezed)
1 cups carrots, peeled and sliced
1 medium red onion, chopped
1/2 cup cilantro (1/2 bundle), finely chopped
1/2 tablespoon salt (optional)

In medium sauce pan, add 4 cups of water and bring to a boil.
Stir in sliced carrots. Boil 3-5 minutes or until carrots are crisp-tender. Drain, allow to cool.
Rinse Baby Clams, Shrimp and Abalone. In a large bowl, mix in all the following ingredients: clams, shrimp and abalone, carrots, onions, cilantro, jalapeсo, tomatoes, tomato cocktail juice, clam juice, lemon juice and jalapeсo juice. Mix, cover and refrigerate for a minimum of 4 hours. For best results refrigerate overnight.
To Serve: Put 3-4 tablespoons of Ceviche on each Los Pericos Tostada Shell
Add Tapatio Salsa Picante to taste.