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Cóctel de Mariscos (Seafood Cocktail)

August 23, 2012


SERVES 4

INGREDIENTS2 lb. medium cooked shrimp, peeled, deveined, tails removed
½ cup shucked raw clams
1 cup tomato juice
¼ cup olive oil
2 tbsp. fresh lime juice
2 tbsp. minced red onion
1 ½ tsp. Mexican hot sauce, such as Cholula
1 ½ 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
¼ cup thinly sliced cilantro
½ avocado, halved, pitted, peeled, and thinly sliced
Saltine crackers, for serving

INSTRUCTIONS1. 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... Get the recipe >>

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