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Mexican-style Seafood Cocktail (Coctel de Mariscos)



Mexican-style Seafood Cocktail (Coctel de Mariscos)
A cool, refreshing seafood cocktail is just right as an easy and elegant appetizer or light main course. Cooking time is minimal and once the basic seafood blend has been prepped, it takes just minutes to finish this light & flavorful seafood cocktail.

We used prawns, squid and tiny bay scallops, but you can easily substitute any of your favorite shellfish or fin-fish. Try using mussels, crayfish, baby octopus or chunks of firm-fleshed fish like cod or snapper for a different take on this simple seafood dish. The variations are endless – and isn't experimentation half the fun of cooking
Ingredients:

8 oz tomato sauce (we like El Pato brand spicy Mexican-style tomato sauce)
1/4 cup diced onion
1 fresh chile pepper, serrano or jalapeno, thinly sliced
4 cloves garlic, chopped
2 Tbsp fresh cilantro, coarsely chopped
1 Tbsp BLiS Blast Hot Pepper Sauce (or more, to taste)
1 ripe avocado
Juice of one medium lime
Fresh lime wedges

Directions:

 

Heat the tomato sauce in a heavy sauce pan over medium heat. Add the onions, the chopped garlic and sliced chile pepper. Simmer for 5 minutes, then remove from the heat, stir in the chopped cilantro and allow to cool completely.

 

Halve the avocado, remove the pit and using a knife, score the flesh into squares and scoop out of the shell. Combine the seafood mixture with the spicy tomato sauce, avocado, lime juice and 1 Tbsp of BLiS Blast Hot Pepper Sauce (or more to taste).

 

Basic Seafood Mix

 

6 large prawns (16 – 20 size)

4 - 6 oz bay scallops

1/2 lb fresh squid (calamari) tubes & tentacles, cleaned

1 tsp sea salt

 

Remove the shells from the prawns (if any), leaving the tail intact. Clean the squid if it hasn’t been cleaned already, removing the internal organs, “quill” and beak. Cut away the head & eyes, leaving the tentacles intact. Slice the tubes crosswise into rings.

 

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of water to a boil. The prawns, scallops and squid will cook very quickly; take care not to overcook them or they’ll become tough and rubbery.

 

First, add the prawns and reduce the heat to low and wait one minute. Now add the squid tentacles and lastly, the bay scallops and squid rings. IMMEDIATELY TURN OFF THE HEAT. Cover the pot and wait for two minutes. Quickly drain the seafood and plunge into the ice water bath until cool. Drain well and place into a large nonreactive bowl.

 

 



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