Recipe

Mexican Seafood Cocktail Recipe


Mexican Seafood Cocktail Recipe
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Fresh, clean, flavorful and chock full of tasty tidbits. Bring your spoon and enjoy. Makes 6 first-course or light main-course servings. Recipe adapted from Gourmet.

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Ingredients
  • 2 cups chilled Clamato juice, or 1 1/3 cup tomato juice and 2/3 cup bottled clam juice
  • 1/3 cup ketchup
  • 1/3 cup fresh lime juice
  • 1 teaspoon hot sauce such as Tabasco, or to taste
  • 1 teaspoon salt, or to taste
  • 1/2 cup finely chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 2 firm-ripe California avocado, peeled, pitted, and cut into small chunks
  • 1/2 lb fresh lump crabmeat (1 cup), picked over
  • 1/2 lb cooked shrimp, loosely chopped - or can use baby shrimp and leave whole
  • ~~~~
  • Accompaniment: oyster crackers or saltines (optional)

Directions
  1. Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp.
  2. Spoon into 6- or 8-ounce glasses or cups.

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Comments


This sounds so good. And it has a nice kick to it too.... I could see serving this poolside on a hot summer day.... Hmmmmmmm


Sounds great! thanks for sharing.


Wonderful! Puts a nice twist on cevice! Richard


Yummmmssss.... this sounds awesome...dave


Ooohhh Vickie you have me drooling now. This sounds incredible. I have to have this soon. My 5 to you.


Leave it to Chef Vickie to present this creation using lump crab meat and shrimp in a fresh tomato and clam liqueur base broth. Add to that fresh lime and my favorite part of the recipe avocado.It makes me wonder why you do not have your own spot on the food network with recipes like this.
High Five
Michael


Looks good for a Sunday Brunch. ^5. Thank you for sharing. Hugs...Cheryl


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