Mexican Seafood Cocktail

Optional add-ins allow you to personalize to your taste

This classic Mexican Seafood Cocktail traveled north from Campeche, a Mexican state on the Yucatan Peninsula. Ceviche may be trending, but this savory dish is hands down our favorite seafood appetizer.

Ingredients

• Old Bay Seasoning for Seafood
• Lemon
• Bay Leaf
• 2 (5.5 ounce) cans Clamato Juice (tomato+clam cocktail juice), chilled
• 1/3 cup Ketchup, chilled
• 1/4 cup bottled Chili Sauce, chilled
• 1/3 cup freshly squeezed Lime juice
• 1/3 cup finely chopped Sweet or Red Onion
• 1 bunch fresh Cilantro, chopped (leaves only)
• 1 tablespoon chopped fresh Oregano
• 1/4 -1/2 teaspoons Lemon Pepper
• 1 – 2 cloves Garlic, finely chopped
• 2 Roma (Plum) Tomatoes, seeded and chopped
• 1 – 2 Chile Peppers of your choice, seeded and chopped: (Hot) Jalapeno or Serrano; (Mild) Poblano or Anaheim
• 1 pound seafood, mix of your choice: medium Shrimp (cooked, peeled, split), Lump Crab Meat (picked, cleaned, steamed) or Calamari rings
• Kosher Salt to taste
• Tortilla Chips

Optional

• 1 – 2 ripe Avocados, cut into 1/4-inch cubes
• Green Olives, chopped
• Hearts of Palm, chopped
• 2 – 4 tablespoons Horseradish (for heat factor if using mild peppers)
• Mexican-style Hot Pepper Sauce

Preparation

1. To prepare shrimp (and calamari), make a court bouillon by combining 8 cups cold water, 1/2 lemon (sliced), 1/2 tsp Old Bay Seasoning and a bay leaf in a large pot. Bring to a boil, then lower the heat to a simmer, cover with lid slightly ajar and cook for 10 minutes. Add shrimp (and calamari, if using) to the pot and turn off the heat. Cook the shrimp, stirring occasionally, just until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp. Do not overcook seafood as it will become rubbery and tough. Drain, then cool seafood in a bowl with ice water. Peel and de-vein shrimp, cut in half lengthwise. Refrigerate seafood if not serving immediately.
2. In a large non-reactive (glass or ceramic) bowl, combine all ingredients through tomatoes, stir to mix. Season to taste with salt and lemon pepper. Fold in seafood, then (if desired) gently fold in chopped avocados, olives and/or hearts of palm. Add horseradish, if you desire more heat.
3. Cover and chill thoroughly (at least an hour).
4. Serve with tortilla chips and Mexican-style hot sauce on the side. “Wow” your guests with individual servings in chilled margarita or martini glasses.

Wine Pairing Guide

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