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2000s Recipes + Menus

Mexican Seafood Cocktail

Serves4 to 6 (first course or light main course)
  • Active time:25 min
  • Start to finish:25 min
May 2005
  • 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
  • 1/4 cup ketchup
  • 1/4 cup fresh lime juice
  • 1 teaspoon hot sauce such as Tabasco
  • 1 teaspoon salt, or to taste
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
  • 1/2 lb fresh lump crabmeat (1 cup), picked over
  • 1/4 lb cooked baby shrimp

  • Accompaniment:

    oyster crackers or saltines (optional)
  • 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. Spoon into 6- or 8-ounce glasses or cups.

Recipe by Shelley Wiseman

Photograph by Romulo Yanes

Keywords
shelley wiseman,
mexican,
seafood,
quick kitchen,
cocktails