Seafood Cocktail (Coctel de Mariscos)
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts. Get the recipe ». Todd Coleman
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This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico’s coasts.

Seafood Cocktail (Cóctel de Mariscos) Seafood Cocktail (Cóctel de Mariscos)
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Yield: serves 4

Ingredients

  • 2 lb. medium cooked shrimp, peeled, deveined, tails removed
  • 12 cup shucked raw clams
  • 1 cup tomato juice
  • 14 cup olive oil
  • 2 tbsp. fresh lime juice
  • 2 tbsp. minced red onion
  • 1 12 tsp. Mexican hot sauce, such as Cholula
  • 1 12 tsp. Worcestershire sauce
  • 4 cloves garlic, peeled
  • 2 canned chipotle chiles in adobo, plus 2 tbsp. adobo sauce from can
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup thinly sliced cilantro
  • 12 avocado, halved, pitted, peeled, and thinly sliced
  • Saltine crackers, for serving

Instructions

  1. Place 12 whole shrimp in a small bowl and reserve. Roughly chop remaining shrimp and place in a large bowl with clams. Cover and refrigerate for 1 hour. Meanwhile, combine tomato juice, oil, lime juice, onion, hot sauce, Worcestershire, garlic, chipotles with adobo sauce, and salt and pepper in a blender, and purée until smooth; refrigerate cocktail mix until chilled.
  2. Divide seafood mixture among 4 chilled sundae glasses, and sprinkle with cilantro; pour cocktail mix over top. Place 3 reserved whole shrimp on the edge of each glass, and place avocado on top; serve immediately with crackers.

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