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Seafood Cocktail 🍤 ❤️ Basically summer in a bite, fresh, zesty and packed with flavors! Very popular in my hometown in Mexico.
If you loved this recipe, check out my Shrimp Ceviche Tostadas!
Why You’ll Love Seafood Cocktail
This seafood cocktail is extremely refreshing, which makes it perfect for summer. Like I mentioned before, this is very popular in my hometown in mexico, and some use it as a hangover cure. It’s lemony, a tad spicy (but you can adjust to your desired level of heat).
How To Prepare Seafood Cocktail
🦐 Peel and devein the shrimp and then boil the shrimp peels with onion and celery in 4 cups water for about 20 minutes. Strain and bring that water to a boil, add in 1/2 lb shrimp and cook until fully pink. Chill and reserve 1/3 cup of the shrimp stock.
🐟 Chop the ahi, remainder of the shrimp and scallop into small chunks. Marinate with the onion, serranos, 5 bursts Maggi Jugo, salt, pepper, lemon and lime juice for 15 minutes.
🦀 In that same bowl add crab, mussels, clams, cilantro, tomato, cucumber, celery, tomato juice, shrimp stock and remaining Maggi Jugo. I always taste test and adjust seasoning to my taste.
❄️ Let it chill in the fridge for at least 30 minutes before serving.
🥑 Plate with avocado and the chilled shrimp to decorate the glass. Serve with saltines, tostadas, hot sauce, limes and more Maggi Jugo and that is it!
Substitutions and Variations
- You can swap any of the seafood in the recipe for your favorites.
- You can use soy sauce instead of Maggi Jugo.
- You can use any peppers of your choice, such as jalapeño instead of Serrano.
- You can add or remove any of the veggies and herbs in this recipe for your favorites or which ever ones you have on hand.
Chef Nadia’s Tip
Let it chill in the fridge for 30 minutes before serving.
Similar Recipes
Common Questions
Yes of course! You can use any seafood of your choice.
I use Clamato.
Yes absolutely! You can use any peppers of your choice, such as jalapeño instead of serrano.
Seafood Cocktail
Ingredients
- 1 lb shrimp
- 6 oz ahi tuna
- 6-8 scallops, large
- 10-12 bursts @MaggiUSA Jugo
- 3 oz smoked mussels (canned), drained
- 1/3 cup clams
- 1/4 cup clam juice
- 8 oz crab claw meat
- 1/3 cup tomatoes, chopped
- 1/2 large red onion, small chop
- 2 serranos, finely chopped
- 1/3 cup cucumber, finely chopped
- 1/4 celery, finely chopped
- 1/3 cup cilantro, finely chopped
- 5 limes
- 5 lemons
- 2 cups tomato juice
- 1/3 cup shrimp stock
- Salt and pepper , to taste
- 1 Avocado, sliced, to serve
Instructions
- Peel and devein the shrimp. Boil the shrimp peels with onion and celery in 4 cups water for about 20 minutes. Then, strain and bring that water to a boil, add in 1/2 lb shrimp and cook until fully pink. Chill and reserve 1/3 cup of the shrimp stock.
- Chop the ahi, remainder of the shrimp and scallop into small chunks. Marinate with the onion, serranos, 5 bursts Maggi Jugo, salt, pepper, lemon and lime juice for 15 minutes.
- In that same bowl add crab, mussels, clams, cilantro, tomato, cucumber, celery, tomato juice, shrimp stock and remaining Maggi Jugo. I always taste test and adjust seasoning to my taste.
- Let it chill in the fridge for at least 30 minutes before serving.
- Plate with avocado and the chilled shrimp to decorate the glass. Serve with saltines, tostadas, hot sauce, limes and more Maggi Jugo and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
