This week I am posting recipes that reminds me to my lovely hometown Ensenada! And today’s recipe kind of sums up what Ensenada is, a fresh, colourful, full of flavour seafood cocktail and that is how Ensenada is, the people is friendly, the weather is lovely and the food is just amazing!
Makes 2 cocktails
To cook the seafood
- 250 seafood (mussels, clams, octopus, squid, prawns)
- 1 onion
- Salt to taste
- 1 fish stock cube
- 2 cups of water
To make the cocktail
- 2 tomatoes
- 1/2 onion
- 3 tbsp fresh coriander (cilantro)
- 1 just ripped avocado
- 1/2 cucumber
- 2 tbsp ketchup
- 1 tbsp Worcester sauce
- 1 1/2 cup tomato juice or clamato
- 2 or 3 limes
- 1 cup of seafood stock
- 1 tsp Maldon salt
- 1/2 tsp Ground black pepper
- Totopos (tortilla chips)
- A tall wide glass
- Spicy salsa (tamazula or tabasco)
- Chop all the vegetables very finely and put them in a large bowl. Cut the avocado in little cubes. Peel the cucumber, take the seeds off and cut it in cubes. Set aside
- Dissolve the fish stock cube in 2 cups of boiling water. Add the onion, a bit of salt and boil for 10 min. Once the stock is boiling add the seafood. Cook for 5 min and take everything out to cool down. Once cool down, cut the seafood in little pieces. Add them to the veggies.
- In a bowl mix the Worcester sauce, ketchup, tomato juice or clamato, juice of two limes, black pepper and salt.
- Add the salsa to the veggies and seafood and mix very well. Taste it to check if it is well seasoned and then cover it with cling film and put it in the fridge for an hour.
- Serve it chill with some tamazula salsa or tabasco and tortilla chips. Enjoy it as a starter, hor d’oeuvres or main course, but always with friend and some nice cold cheves! (Beers)