Shrimp and Squid Cocktails With Avocado and Tomato |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
Need a hang-over cure? This cold, refreshing, vitamin-C rich starter is reputed in Nicaragua and in coastal towns of Mexico to do so. The Spanish name for this seafood salad is vuelva a la vida , which means return to life. Either way, it sounds yummy! Compliments of Food and Wine Magazine. It does need overnight marinating time. Ingredients:
1/2 cup fresh lime juice |
1/4 cup fresh orange juice |
1/4 cup tomato juice |
1 tablespoon tomato paste |
salt & freshly ground black pepper |
hot sauce |
2 lbs shelled and deveined large shrimp |
1/2 lb cleaned squid, cut into 1/2-inch ring, tentacles halved |
2 lbs tomatoes, halved, seeded and finely diced |
2 hass avocadoes, cut into 1/2-inch dice |
4 scallions, which and tender green parts only, thinly sliced |
1 small red onion, finely diced |
2 tablespoons chopped cilantro |
1 tablespoon chopped flat leaf parsley |
plantain chips, for serving |
Directions:
1. Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.
2. Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook until firm but tender, about 30 seconds. Drain immediately and add to the ice water.
3. When cool, drain the shrimp and squid and pat both dry. Add to the bowl with the juices and toss well to coat. Transfer mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turing the bag occasionally.
4. Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.
|
|