MEXICAN SEAFOOD COCKTAIL
Given a choice, I'd really rather be eating a Mexican cóctel de mariscos, a tall glass filled with seafood and topped up with an extraordinary tomato salsa spiked with jalapeños and serranos, chopped onion and fresh lime juice. Whenever my travels in Mexico take me to coastal regions, I always stop by at least one beach restaurant to indulge in this stellar concoction. It is known there, aptly, as vuelve a la vida, or "return to life," whether for a diner in need of restoration or as a morning-after hangover cure.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a stovetop grill or charcoal barbecue to high (or use broiler if desired). Place tomatoes and chiles on grill and allow to char, turning to black on all sides, about 5 minutes. Let cool to room temperature; do not peel. Chop tomatoes in quarters and place in jar of a blender. Cut stems off chiles, then cut them lengthwise. Remove seeds if desired. Add chiles to blender jar, along with 1/2 teaspoon salt, the pimentón and 1 cup water. Blend to a rough purée, then pour into a bowl and let cool. You should have about 3 cups.
- Put the clams and 1 cup water in a wide skillet with lid. Set pan over high heat and bring to a boil. Cover and let cook until all clams have opened, about 5 minutes. Transfer clams and cooking juices to a large bowl and let cool. Repeat process with mussels, adding another 1 cup water to pan. Transfer to another bowl (separate from clams).
- Put shrimp in the wide skillet and cover with well-salted water. Place pan over high heat and bring to a simmer, then cook 1 minute. Remove shrimp with slotted spoon and let cool. Add squid to the same pan with simmering water and let cook just until firm, about 30 seconds. Drain squid and let cool.
- Pluck clams and mussels from their shells, reserving clam juice. Peel and devein shrimp and cut in half lengthwise.
- Thin tomato sauce with 1/2 cup clam juice. (Save mussel juice for another use; refrigerate for up to 2 days, or freeze it.) Add lime juice and adjust seasoning. Ladle a little sauce into 4 wide glasses or bowls. Add clams, mussels, shrimp, squid and crab meat to each glass. Add chopped onion and scallion to each glass, then top with remaining sauce. Gently stir with a teaspoon to distribute ingredients. Chill well. Just before serving, garnish with sliced serrano chile and cilantro. Serve with lime wedges.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 1 gram, Sodium 940 milligrams, Sugar 4 grams, TransFat 0 grams
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NONSTOP SHOP & SMCL TELICOM
[email protected]This recipe is a winner! The seafood cocktail is so refreshing and flavorful. I love that it's a light and healthy dish that's perfect for a summer party or potluck.
Chand Ali
[email protected]I'm not usually a fan of seafood cocktails, but this one was really good. The seafood was fresh and the sauce was tangy and flavorful. I would definitely make this again.
47 little khalifa
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. The seafood was cooked perfectly and the sauce was flavorful. I would recommend using less chili powder next time.
Ugwuja Modesta
[email protected]I'm a big fan of seafood cocktails and this one is one of the best I've ever had. The seafood was fresh and flavorful, and the sauce was perfectly balanced. I would highly recommend this recipe.
Hudson Jones
[email protected]This recipe was easy to follow and the seafood cocktail turned out amazing! I especially loved the creamy avocado and the tangy lime juice. Will definitely be making this again.
Ssggf Ssggffdf
[email protected]I made this dish for my family and they loved it! The seafood was cooked perfectly and the sauce was delicious. I would recommend this recipe to anyone who loves seafood.
Jamie Ford
[email protected]I followed the recipe exactly and it turned out great! The seafood was tender and the sauce was perfectly balanced. I will definitely be making this again.
John Gordian
[email protected]This recipe is a keeper! The seafood cocktail is so refreshing and flavorful. I love that it's a light and healthy dish that's perfect for a summer party or potluck.
Tariq Aziz Khan
[email protected]I'm not usually a big fan of seafood cocktails, but this one changed my mind. The combination of seafood, avocado, and tomato is divine. I will definitely be making this again.
Khalidaziz Ch
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The seafood was fresh and the sauce was flavorful. I would recommend using less chili powder next time.
Anne Maina
[email protected]I've made this recipe several times now and it's always a hit with my friends and family. The seafood is always cooked to perfection and the sauce is so flavorful. I like to serve it with tostadas and plenty of lime wedges.
Prince Kaushal
[email protected]This Mexican seafood cocktail is a delightful explosion of flavors and textures. The combination of shrimp, octopus, and fish is perfectly complemented by the tangy and spicy tomato-based sauce. I garnished mine with fresh cilantro and lime wedges, w