Mike's Authentic Mexican Seafood Cocktail

Name: Mike's Authentic Mexican Seafood Cocktail
Total time: 1200 s
Yield: 15 servings
Cuisine: American
Ingredients: ● For The Seafood; 1 Bag 40 Count Large Raw Shrimp; 2 lb Presteamed Imitation Crab Meat; 1 Bag 40 Count Raw Scallops; 2 Pounds Crab Legs; ● For The Broth; 4 tbsp Tabasco [preferred] Or Tapitio Hot Sauce; 1/2 Cup Ketchup Or Chilie Sauce; 1 tbsp Mexican Oregano; 3 tbsp Orange Juice; 2 tbsp Horseradish; 3 Cups Clamato Juice [well shaken]; 1 tbsp Black Pepper; 2 small Juiced Limes; 1/2 tbsp Salt; ● For The Vegetables; 2 1/2 Cups Purple [red] Onions [fine diced]; 1/2 Cup Green Onions [diced]; 1 LG Cucumber [diced]; 5 LG Jalapeños [fine diced]; 5 Roma Tomatoes [diced]; 1 Bunch Radishes [sliced]; Avocado [to be added last]; 1 Bunch Cilantro [leaves only + reserves]; 2 Celery Stalks [with leaves - diced]; 2 tbsp Fine Minced Garlic; ● For The Sides; Tabasco Hot Sauce; Tapitio Hot Sauce; Quality Crackers

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I had this delicious seafood packed dish for the first time in Chihuahua, Mexico in a styrofoam cup from a street vendor. She was kind enough to give me her family recipe. I was all of 14 years of age.

Believe it or not, the purple onions and veggies - not the seafood - literally made the dish! This is a dish that's all about the chill and vegetables folks! IMHO - the seafood is really just culinary confetti.

Employ the freshest, most firm, chilliest, crispy vegetables you can find and you'll have absolute success with this authentic Mexican Seafood Cocktail.

It's great for barbecues, picnics and camping!

Employ the freshest, most firm, chilliest, crispy vegetables you can find and you'll have absolute success with this authentic Mexican Seafood Cocktail.

It's great for barbecues, picnics and camping!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Employ the freshest, most firm, chilliest, crispy vegetables you can find and you'll have absolute success with this authentic Mexican Seafood Cocktail.

It's great for barbecues, picnics and camping!

Employ the freshest, most firm, chilliest, crispy vegetables you can find and you'll have absolute success with this authentic Mexican Seafood Cocktail.

It's great for barbecues, picnics and camping!

Saved

Ingredients

20 mins

15 servings

● For The Seafood
1 Bag40 Count Large Raw Shrimp
2 lbPresteamed Imitation Crab Meat
1 Bag40 Count Raw Scallops
2 PoundsCrab Legs
● For The Broth
4 tbspTabasco [preferred] Or Tapitio Hot Sauce
1/2 CupKetchup Or Chilie Sauce
1 tbspMexican Oregano
3 tbspOrange Juice
2 tbspHorseradish
3 CupsClamato Juice [well shaken]
1 tbspBlack Pepper
2small Juiced Limes
1/2 tbspSalt
● For The Vegetables
2 1/2 CupsPurple [red] Onions [fine diced]
1/2 CupGreen Onions [diced]
1LG Cucumber [diced]
5LG Jalapeños [fine diced]
5Roma Tomatoes [diced]
1 BunchRadishes [sliced]
Avocado [to be added last]
1 BunchCilantro [leaves only + reserves]
2Celery Stalks [with leaves - diced]
2 tbspFine Minced Garlic
● For The Sides
Tabasco Hot Sauce
Tapitio Hot Sauce
Quality Crackers
SlicesAvacado [add only upon serving]
Lime Wedges

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Steps

20 mins

1

Here's what you'll need. Sorry. I couldn't fit all the ingredients into one photo. ;0)
2

If needed, de-thaw, de-vein, shuck, remove tails and rinse your shrimp.
3

De-thaw your scallops.
4

Feather your immataion crab meat.
5

Pull your presteamed crab meat. If not pre-steamed - steam crab legs for 7 minutes.
6

Create your broth and mix.
7

Fine chop and slice all of your chilled vegetables.
8

Blanch your shrimp and scallops for 1 minute in boiling water. Drain immediately and place directly into your chilled Clamato broth mixture to stop the cooking process.
9

Mix everything together. Pictured is only 1 of 4 vats.
10

For best results - allow your shrimp cocktail to chill for at least 2 hours at a minimum.
11

Serve with Avocado slices, quality crackers, lime wedges and Tabasco or Tapitio Hot Sauce. Garnish with fresh Cilantro. Always add your Avacado just before serving. Otherwise you'll have a murkey looking cocktail. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on April 03, 2016 19:26

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!