Mexican Seafood Cocktail

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This dish is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and cold beer.
Source: Saveur
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Mexican Seafood Cocktail Photo: Landon Nordeman

1⁄2 cup fresh lime juice
1⁄3 cup ketchup
1⁄4 cup chili sauce, such as Heinz
1⁄4 cup chopped cilantro leaves
1⁄4 cup chopped green olives
1⁄4 cup extra-virgin olive oil
1⁄4 cup finely chopped white onion
1⁄4 cup chopped flat-leaf parsley
1⁄4 cup tomato–clam cocktail, such as Clamato
1⁄4 cup seeded and chopped fresh tomatoes
1 tbsp. chopped fresh oregano
2 tsp. Tabasco
2 anaheim chiles, roasted, peeled, seeded,
   and chopped
1 clove garlic, finely chopped
1 serrano chile, finely chopped
Kosher salt, to taste
1⁄2 lb. cooked and peeled medium shrimp
1⁄2 lb. jumbo lump crabmeat, picked and cleaned
1 avocado, cut into 1⁄4" cubes

1. Combine the first 15 ingredients in a large bowl and season with salt; toss to mix. Fold in shrimp, crab, and avocado. Serve with tortilla chips.


SERVES 6 – 8

This article was first published in Saveur in Issue #121

Ratings & Reviews (3)

noAvatar
It is equally enjoyable in Wisconsin on a hot summer day but I wouldn't bother waiting for one of those to occur before I made it. Since lump crab wasn't readily available here I used bay scallops and it turned out just great. Fantastic flavor profile as everything was very well balanced.
noAvatar
This was a fantastic recipe, super tasty. And just as good with saltines, which are a little more traditional, just a lot messier.
noAvatar
THANK YOU Jim Goode for sharing this family favorite with your readers at Saveur. We have been followers of all of your restaurants since their inception. Now our son in Seattle can recreate this delectable dish in his own kitchen. We love the melding of perfect seafood with the flavorful salsa - quite the refreshing dish to serve in Houston during our sultry summers.

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