Mark published on August 21, 2008
Seafood Cocktail in Spicy Red Sauce (Cóctel de Mariscos)
Total time: 1 hour
Yields: 6 to 8
Author: Martha Rose Shulman
Source: https://www.nytimes.com/2008/08/20/dining/201erex.html
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Ingredients
- 1 pound small peeled raw shrimp
- 8 ounces baby squid, cleaned
- 0.5 cup fresh lime juice
- 0.5 cup white onion, minced
- 2 teaspoons garlic, minced
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 1 cup ketchup
- 2 tablespoons jalapeño chilies, minced, seeds and white ribs removed
- 0.5 cup jicama, diced
- 1 avocado, peeled and sliced
- fried corn tortillas or tortilla chips, as needed
- lime wedges, as needed
- hot sauce, as needed
Instructions
Blanch seafood in plenty of boiling salted water for 2 minutes, then drain and plunge into ice water to stop cooking.
Cut squid (if using) into bite-size pieces.
In a glass or ceramic bowl, mix seafood, lime juice, onion, garlic, salt and pepper. Refrigerate 30 minutes.
Add cilantro, ketchup, jalapeños and jicama (if using) and mix. Refrigerate at least 1 hour, or up to 6 hours.
Serve in chilled glasses, topped with avocado slices. At the table, pass tortillas, lime wedges, and hot sauce.
Blanch seafood in plenty of boiling salted water for 2 minutes, then drain and plunge into ice water to stop cooking.
Cut squid (if using) into bite-size pieces.
In a glass or ceramic bowl, mix seafood, lime juice, onion, garlic, salt and pepper. Refrigerate 30 minutes.
Add cilantro, ketchup, jalapeños and jicama (if using) and mix. Refrigerate at least 1 hour, or up to 6 hours.
Serve in chilled glasses, topped with avocado slices. At the table, pass tortillas, lime wedges, and hot sauce.
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