Seafood Cocktail (Cóctel de Mariscos)

  • Serves

    serves 4


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.


  • 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


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.