Seafood Cocktail (Cóctel de Mariscos)

Name: Seafood Cocktail (Cóctel de Mariscos)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 lb. medium cooked shrimp, peeled, deveined, tails removed; 1 ⁄ 2 cup shucked raw clams; 1 cup tomato juice; 1 ⁄ 4 cup olive oil; 2 tbsp. fresh lime juice; 2 tbsp. minced red onion; 1 1 ⁄ 2 tsp. Mexican hot sauce, such as Cholula; 1 1 ⁄ 2 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; 1 ⁄ 4 cup thinly sliced cilantro; 1 ⁄ 2 avocado, halved, pitted, peeled, and thinly sliced; Saltine crackers, for serving

Serves
serves 4

TODD COLEMAN

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.

Ingredients

2 lb. medium cooked shrimp, peeled, deveined, tails removed
¹⁄₂ cup shucked raw clams
1 cup tomato juice
¹⁄₄ cup olive oil
2 tbsp. fresh lime juice
2 tbsp. minced red onion
1 ¹⁄₂ tsp. Mexican hot sauce, such as Cholula
1 ¹⁄₂ 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
¹⁄₄ cup thinly sliced cilantro
¹⁄₂ avocado, halved, pitted, peeled, and thinly sliced
Saltine crackers, for serving

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Instructions

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.

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.
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.