CÃ³ctel de Mariscos (Seafood Cocktail)
2 lb. medium cooked shrimp, peeled, deveined, tails removed
Â½ cup shucked raw clams
1 cup tomato juice
Â¼ cup olive oil
2 tbsp. fresh lime juice
2 tbsp. minced red onion
1 Â½ tsp. Mexican hot sauce, such as Cholula
1 Â½ 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
Â¼ cup thinly sliced cilantro
Â½ avocado, halved, pitted, peeled, and thinly sliced
Saltine crackers, for serving
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 purÃ©e 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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