Mexican Seafood CocktailRomulo Yanes
Recipe information
Total Time
25 min
Yield
Makes 4 to 6 first-course or light main-course servings
Ingredients
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)
Need to make a substitution?
Preparation
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.