Mexican cuisine · Fish & Seafood

Vuelve a la Vida

Ice-cold seafood cocktail of shrimp, octopus, and oysters in a zesty tomato-lime sauce.

Ingredients · for 4 servings

• 300 g raw shrimp (peeled)
• 300 g cooked octopus
• 8 oysters
• 300 ml tomato juice
• 4 tbsp lime juice
• 2 tbsp ketchup
• 1 white onion
• 3 tomatoes
• 1 avocado
• 1/2 bunch cilantro
• 2 serrano chiles
• Salt, pepper

Instructions

1. Bring plenty of salted water to a boil, cook the shrimp for 2 min., shock immediately in ice water, and drain well — this keeps them glossy and crisp.
2. Slice the cooked octopus into 1.5 cm thick pieces, shuck the oysters, and place them with their liquor in a cold bowl.
3. Finely dice the onion and soak in water for 5 min., seed and dice the tomatoes, chop the cilantro, and slice the serrano chiles into thin rings.
4. Stir together the tomato juice, lime juice, and ketchup, season generously with salt and pepper, and chill the sauce in the fridge for 15 min.
5. Fold the shrimp, octopus, oysters with their liquor, onion, tomatoes, and chiles into the cold sauce and let steep for another 15 min.
6. Spoon into tall cocktail glasses, top with avocado cubes and cilantro, and serve ice-cold with a spoon and salted crackers.