Here is, quite possibly, my absolute best summer 2010 creation: this chilled dish is great on a hot summer evening. This is an unbelievable version of ceviche! I spliced this from 2 different recipes I found online. I have now made 4 batches in the past 2 weeks. (It IS that good) - Don't skimp on the avocado...
Coctel de Mariscos version 1.0
Old Bay seasoning
1 Lemon
4 limes
1 lb peeled small shrimp
1 lb scallops (small)
½ cup fresh lime juice (use 1/3 cup if you go heavy with the lemon on the seafood)
¼ cup ketchup
1 ½ Tbs Tapatio hot sauce
1 tsp Worcestershire
½ small purple onion, finely diced
1 medium cucumber, peeled, seeded, chopped fine
1 Tbs finely chopped garlic
½ cup chopped cilantro
3 Jalapenos, finely diced
1 avocado, diced
1 ½ cups Clamato juice
Steam the seafood
1. Boil 3 Tbs Old Bay seasoning, with ½ lemon in salted water
2. Steam shrimp (few minutes until just done)
3. Remove, add some fresh lemon juice and chill (place in freezer)
4. Steam scallops (couple minutes or until done)
5. Remove, add some fresh lemon juice and chill (place in freezer)
Combine the following ingredients (except avocado):
½ cup lime juice
¼ cup ketchup
1 ½ Tbs Tapatio hot sauce
1 tsp Worcestershire
½ purple onion, finely diced
1 medium cucumber, peeled seeded, chopped fine
1 Tbs garlic
½ cup cilantro
Jalapeno
1 ½ cups Clamato juice
Add the seafood, and chill for at least 30 min.
Serve in martini/margarita glasses with lime wedge and garnish with cubed avocado on top.