This chilled seafood recipe is a treat from the coast of Mexico. Small snack stands sell cups, filled with shrimp, citrus, and tasty spices, bathed in fresh tomato juice. The heat is kicked up a bit, either with chili oil or jalapenos, fresh from their gardens. Accompany with tortilla chips or crackers, and pair with a classic margarita, or serve it with a glass of bubbly for your next decadent soiree.
Shrimp and Lobster Veracruz Cocktail
- 1 cup of fresh tomatoes, chopped
- 1/4 cup green onion, chopped
- 1 jalapeno, minced fine
- 1 small avocado, roughly diced
- 1 tbs extra virgin olive oil
- juice of one lime
- 2 to 3 tablespoons coarsely chopped cilantro
- 1 pound large shrimp, steamed and peeled
- 4-6 ounces of fresh lobster, cooked and cut into chunks
- sea salt and pepper to taste
- lime wedges
Puree the tomatoes, onion and jalapeno together gently, maintaining a chunky, coarse texture. Add in the olive oil and lime juice, blend briefly just to mix. Stir in the avocado and cilantro. Toss with shrimp and lobster. Season with sea salt and fresh cracked pepper.
Cover and refrigerate until you’re ready to serve.