Tomato cocktail with crabs and shrimps
4 servings
25 minutes
Tomato cocktail with crabs and shrimp is a true embodiment of Mexican cuisine, combining the freshness of seafood with the richness of tomatoes. This recipe traces back to traditional Mexican seafood cocktails served in coastal restaurants. The bright flavor of tomato juice, enhanced by lime juice and spicy Tabasco, harmonizes with the tenderness of crab meat and shrimp, while avocado pieces add a creamy texture. A light tanginess, spicy notes of cilantro, and the pungent aroma of onion make the dish balanced and rich. This cocktail is perfect for summer evenings, festive gatherings, or as a refreshing snack with salty crackers. It not only delights the palate but also impresses with its elegant appearance when served in clear glasses.
1
Finely chop the onion, roughly chop the cilantro, peel the avocado and cut it into small pieces. Squeeze juice from the limes.
- Onion: 120 g
- Cilantro: 20 g
- Avocado: 1 piece
- Lime juice: 0.3 tablespoon
2
Remove the chitin plates from the crab meat and break it into small pieces.
- Crab meat: 250 g
3
Throw the shrimp (preferably very small) into lightly salted boiling water and cook for one and a half minutes. Drain all the water from the shrimp, dry them, and cool.
- Cooked peeled prawns: 125 g
4
Mix tomato juice, ketchup, crab juice, lime juice, Tabasco, and salt in a large bowl. Add onion and cilantro and mix thoroughly.
- Tomato juice: 1.5 glass
- Ketchup: 0.3 glass
- Lime juice: 0.3 tablespoon
- Tabasco sauce: 1 teaspoon
- Onion: 120 g
- Cilantro: 20 g
5
Add avocado pieces to the tomato-onion mixture, mix, and while continuing to stir gently, gradually add crab meat and shrimp.
- Avocado: 1 piece
- Crab meat: 250 g
- Cooked peeled prawns: 125 g
6
Scoop the cocktail into clear glasses with a large spoon. Serve with salty crackers.
