Mexican Seafood Cocktail

Ingredients

• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 8 ounces (225g) lump crab meat 8 ounces (225g) lump crab meat
• 8 ounces (225g) octopus, cooked and sliced 8 ounces (225g) octopus, cooked and sliced
• 8 ounces (225g) clams, cooked and shelled 8 ounces (225g) clams, cooked and shelled
• 2 cups (480ml) tomato juice 2 cups (480ml) tomato juice
• 1 cup (240ml) clam juice 1 cup (240ml) clam juice
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1/2 cup (75g) diced red onion 1/2 cup (75g) diced red onion
• 1/2 cup (75g) diced cucumber 1/2 cup (75g) diced cucumber
• 1/2 cup (75g) diced bell peppers (assorted colors) 1/2 cup (75g) diced bell peppers (assorted colors)
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 1 tablespoon (15ml) hot sauce 1 tablespoon (15ml) hot sauce
• 1 tablespoon (15ml) chipotle pepper in adobo sauce, minced 1 tablespoon (15ml) chipotle pepper in adobo sauce, minced
• Salt and pepper to taste Salt and pepper to taste
• Tortilla chips, for serving Tortilla chips, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the tomato juice, clam juice, and vegetable broth. Mix well.
2. 2.
   Add the diced tomatoes, red onion, cucumber, bell peppers, cilantro, lime juice, hot sauce, and chipotle pepper to the bowl. Stir to combine.
3. 3.
   Gently fold in the shrimp, crab meat, octopus, and clams.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve the Mexican Seafood Cocktail chilled in individual bowls or glasses, garnished with additional cilantro and lime wedges. Accompany with tortilla chips for scooping.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before using. If using frozen shrimp, thaw them completely and pat dry with a paper towel to remove excess moisture.
• Octopus — If using fresh octopus, it needs to be cooked until tender before slicing. You can boil it in salted water for about 1 hour or until easily pierced with a fork. If using pre-cooked octopus, simply slice it into bite-sized pieces.
• Chipotle pepper in adobo sauce — Use caution when handling the chipotle pepper as it can be quite spicy. Adjust the amount according to your heat preference.

Tips & Tricks

• For an extra burst of flavor, marinate the seafood in lime juice for 15 minutes before adding it to the cocktail.
• Adjust the spiciness by adding more or less hot sauce and chipotle pepper according to your taste preferences.
• Serve the Mexican Seafood Cocktail with a side of avocado slices or guacamole for added creaminess.
• If you prefer a milder flavor, remove the seeds and membranes from the bell peppers before dicing.
• Customize the vegetable mix by adding other ingredients such as diced jalapenos or celery for added crunch.

Serving advice

Serve the Mexican Seafood Cocktail chilled in individual bowls or glasses. Garnish each serving with a sprig of fresh cilantro and a lime wedge for squeezing over the cocktail. Accompany the dish with a side of tortilla chips for scooping up the flavorful seafood and sauce.

Presentation advice

To enhance the presentation, consider serving the Mexican Seafood Cocktail in martini glasses or clear glass bowls. Layer the seafood and sauce mixture with the colorful diced vegetables for an eye-catching display. Garnish with a sprinkle of paprika or a drizzle of hot sauce for an added pop of color.