Mixed Seafood Cocktail
Coctel de MariscosMixed seafood cocktails are served on the street, in market food stalls, and restaurants throughout Mexico. It's quite common for restaurants to serve them in ice cream soda glasses filled to the brim. This easy cocktail from Campeche on the Gulf Coast contains shrimp and oysters mixed with avocado, onion, cocktail sauce, and fresh lime juice.
Ingrediënten
Makes 4 to 6 servings
- ½ pound medium shrimp in the shell
- 1 pint jar of small oysters with the liquid
- 1 cup prepared cocktail sauce or ketchup
- ½ cup spicy tomato juice such as Snappy Tom
- 1 avocado Hass variety preferred, peeled and diced
- 4 green onions finely chopped
- 2 tablespoons fresh lime juice
Instructies
- Cook the shrimp in a pot of boiling salted water to cover.
- Cook until pink and curled, about 3 to 4 minutes.
- Drain and cool under cold running water.
- Peel and devein.
- Put in a large bowl and refrigerate.
- In a saucepan, cook the oysters in the liquid from the jar for 1 minute.
- Drain, but do not rinse.
- Add the oysters to the bowl with the shrimp.
- Add the remaining ingredients to the bowl.
- Stir gently to mix.
- Cover and refrigerate 1 hour.
- Divide among 4 cocktail glasses.
Notes / Tips / Wine Advice:
Serve cold.
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