Mexican Seafood Cocktail Recipe | How to Make Mexican Shrimp Cocktail | Seafood Recipe Idea

Preheat a pan and add 1 tablespoon of oil.

Add 2 cloves of minced garlic and some fresh onion to the pan.

Add 16 oz of tomato puree to the mixture.

Add freshly cracked pepper to taste.

Add 2 tablespoons of sugar, adjusting to taste.

Add 1/3 cup of freshly squeezed lime juice, ultimately using 1/2 cup.

Mix the ingredients well.

Add 1/4 cup of clam juice to the mixture.

Add 2 tablespoons of Maggie sauce or soy sauce.

Add 2 tablespoons of Louisiana hot sauce, adjusting to taste.

Bring the mixture to a simmer.

Poach 1 pound of raw shrimp and 8 oz of chopped flounder in the sauce for 3 to 5 minutes until cooked.

Turn off the heat and mix in 8 oz of lump crab meat.

Allow the mixture to come to room temperature and then refrigerate for at least an hour.

After chilling, add 1 cup of chopped scallions, 1 chopped jalapeno, 1 cup of chopped fresh cilantro, and 1 small diced onion.

Taste and adjust seasoning with lime juice and hot sauce as needed.

Serve with tostadas garnished with shredded lettuce, lime juice, sliced avocado, and sliced roma tomato.

Equipment Needed

Dietary

Allergens