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March 12 2018

Seafood Cocktail

March means college basketball playoffs, baseball spring training, and the restaurants are at there busiest. My recipe this month is a seafood cocktail from south of the border that has some heat and some sweet. A perfect spring time appetizer for your first porch party of the year.
Seafood cocktail                              serves 4
 
 
1Lb. – Jumbo Lump Crab Meat
1Lb. – Cooked 31/40 ct. Shrimp
1 Cup – Clamato Juice
¼ Cup – Ketchup
¼. Cup – Fresh Lime Juice
1tsp. – Chef Scott’s Diver down Hot sauce ( or your favorite )
Ground Sea Salt & Black Pepper to taste
½ Cup- Diced Red Onion
¼ Cup -Chopped Cilantro
1/2Cup – Avocado (diced)
½ Cup – Celery (diced)
1 – Whole Jalapeno ( minced)
 
 
1) In a medium size mixing bowl, place all ingredients in and carefully fold together to incorporate flavor’s. Chill in refrigerator for an hour or more. In 4 large Martini glasses, divide cocktail into the glasses. Garnish with slices of avocado, celery stick, and green olives, and lime wedge. Serve with fresh warm tortilla chips