This Mexican seafood cocktail is very easy to make and it is excellent. It is fresh and satisfying and a perfect light meal.
We are going to use Clamato for this recipe. Clamato is tomato and clam juice. If you can’t find it you can mix tomato juice with clam juice. It will be just fine.
This cocktail is made with shrimp and crab. I use small shrimp which I cut in half. Two things to remember when you are cooking shrimp. The first is to make sure the shrimp you cook is deveined and the second is that you do not over cook it. Shrimp cooks very quickly and if you overdo it it will get rubbery. So make sure to keep an eye on it.
This is what you are going to need to make this exquisite Mexican seafood cocktail:
¼ pound (125 grams) of small shrimp – deveined and peeled
½ pound (250 grams) crab meat
1 ½ cup cold Clamato juice (tomato and clam juice)
¼ cup ketchup
1 medium lime – juiced
1 tsp. hot sauce – optional
1 tsp. Worcestershire sauce
2 TBS finely chopped white onion
¼ cup chopped cilantro
1 small avocado — diced
Bring a pot of water to a boil. Add a bay leaf, a few whole black peppercorns and a slice of lemon. Have a bowl of ice water ready close by.
Add the shrimp and cook for a few minutes. The shrimp will cook very quickly. As soon as it changes to pink/salmon color remove it from the boiling water and place in the ice water.
Remove the cold shrimp from the ice water and chop – it the shrimp is small just cut it in half. If it is larger cut it in thirds.
In a large bowl mix together the Clamato, ketchup, lime juice, hot sauce if using, the Worcestershire sauce and salt to taste. Mix well.
Add the onion, cilantro and mix. Add the shrimp and crabmeat. Mix. Add the avocado cubes and mix carefully – do not mash them.
Serve the cocktail in glasses or bowls with crackers and lime wedges on the side. Enjoy!