epicurious
Vuelve a la Vida (Mexican Seafood Cocktail)
This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.
👥 8 Servings👤 Pati Jinich📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Place the diced fish in a bowl, add the lime juice, and gently mix. Cover with plastic wrap and marinate for at least an hour, and for up to ⏱️ 12 hours, in the refrigerator.
2
Heat the olive oil in a small skillet over medium-low heat. Add the garlic cloves and chile de árbol and cook until the garlic is golden, 10 to ⏱️ 15 minutes, stirring occasionally; take care not to burn the garlic and chiles. Turn off the heat and allow the oil to cool, then remove and discard the garlic cloves and chiles.
3
Bring a medium saucepan of water to a boil, salt generously, and add the shrimp. Cook for ⏱️ 1 minute, or just until pink. Immediately drain the shrimp and transfer to a bowl. Let cool. In a large bowl, combine the tomatoes, fresh and pickled jalapeños, onion, cilantro, olives, capers, ketchup, and oregano and mix well. Stir in the seasoned olive oil.
large shrimp, peeled and deveined1 poundtomatoes, finely chopped2pickled jalapeños, finely chopped, or to taste2
4
Drain the fish, reserving the marinade, and add the fish, shrimp, and crabmeat to the bowl, along with 11⁄2 cups of the marinade from the fish. Gently mix together, then season with 2 teaspoons salt and the black pepper. Taste and adjust the salt and pepper.
large shrimp, peeled and deveined1 pound
5
Serve in small bowls or martini or other stemmed glasses, topped with the avocado and with tostadas, chips, or crackers on the side.
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