Mexican Seafood Cocktail

Ingredients

• 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice (I used about 1 cup spicy tomato/vegetable juice per a whole bunch of reviews I read that said if you used it all it would be soup)
• 1/4 cup ketchup (I didn’t use this – per reviews it makes it very sweet)
• 1/4 cup fresh lime juice
• 1 teaspoon hot sauce such as Tabasco
• 1 teaspoon salt, or to taste
• 1/2 cup finely chopped white onion (I used green onion instead)
• 1/4 cup chopped fresh cilantro
• 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
• 1/2 lb fresh lump crabmeat (1 cup), picked over
• 1/4 lb cooked baby shrimp (think it would be better with bigger shrimp)

Preparation

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Yield: Makes 4 to 6 first-course or light main-course servings

Gourmet  | May 2005