Mexican Avocado and Seafood Cocktail
- Easy recipes
This appetizer combines seviche-like marinated seafood with a traditional sauce and creamy, rich avocado. Make sure your fish is impeccably fresh.
Ingredients
- 8 oz (250 mL) shrimp, peeled and deveined
- 6 oz (175 g) tuna or salmon fillet, cut in 3/4-inch/2 cm cubes
- 1/2 cup (125 mL) minced onion
- 1/2 tsp (2 mL) black pepper
- 1/2 cup (125 mL) lime juice (Buy 4 or 5 limes)
- 2 tbsp (30 mL) white wine or cider vinegar
- 1/3 cup (75 mL) chopped fresh coriander
- 2 serrano peppers, seeded and minced (Substitute any green hot pepper)
- 3 cups (750 mL) cubed ripe avocados (3/4-inch/2 cm cubes) (Buy 2 or 3 large avocados)
- Cocktail Sauce:
- 1/3 cup (75 mL) tomato salsa
- 3 tbsp (45 mL) fresh strained puréed tomatoes (Substitute passata-bottled strained tomatoes)
- 3 tbsp (45 mL) orange juice
- 1-1/2 tbsp (22 mL) lime juice
- 1-1/2 tbsp (22 mL) extra-virgin olive oil
- 1 tbsp (15 mL) Mexican chipotle hot sauce (Substitute any hot sauce)
- 1 tsp (5 mL) Worcestershire sauce
Preparation
Cocktail Sauce: Whisk all ingredients together. Chill.
Blanch shrimp in boiling salted water just until outside turns pink, about 20 seconds. Remove with slotted spoon; chill under cold water. Drain well. Blanch fish for 20 seconds; drain. Let cool.
Mix shrimp and fish with onion and black pepper. Pour lime juice and vinegar over top; marinate, refrigerated, for 1 to 3 hours to taste.
Drain seafood mixture; toss with coriander and serrano peppers. Mix in Cocktail Sauce; fold in avocados.
Makes 6 servings.
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