This delicious cooked seafood cocktail reminds me of my grandma. She used to buy this dish every day from a lovely lady by the name of Catalina in Margarita, one of the most beautiful beaches in Venezuela where I used to go every summer. Catalina’s husband was a fisherman, and she sold the best shellfish cocktail on the entire beach. Every time I taste this recipe, I remember how much Catalina enjoyed making people happy through her food. And I’m reminded why I started cooking: for the joy of making others happy.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound peeled and deveined large shrimp (16/20), tails removed
- 1 pound littleneck clams
- 1 pound mussels
- 1/4 cup tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh chives
- 1/4 cup finely chopped red onion
- Corn tostadas, tortilla chips or saltine crackers, for serving
Instructions
- For the protein: Bring a large pot of water to a boil; prepare an ice bath.
- Add the shrimp to the boiling water and simmer until pink, about 2 minutes. Transfer the shrimp to the ice bath with a slotted spoon (keep the boiling water).
- Add the clams to the boiling water and cook until the shells open, about 3 minutes. Transfer the clams to the ice bath.
- Pour out the boiling water, add the mussels to the same pot and cover the pot until the mussels open from the residual heat, about 3 minutes. Transfer the mussels to the ice bath.
- Once the seafood is completely chilled, remove from the ice bath. Remove the clams and mussels from their shells and transfer them to a medium bowl (you should have about 1/2 cup clams and 1 cup mussels). Add the shrimp to the bowl (you should have about 2 cups shrimp).
- For the sauce and serving: Add the tomato sauce, Worcestershire sauce, lemon juice, apple cider vinegar, honey, salt and garlic powder to a medium bowl and whisk until well combined.
- Stir the tomato mixture into the bowl with the shellfish. Add the cilantro, chives and red onion to the bowl and gently stir to combine. Refrigerate until chilled, about 1 hour.
- Serve in tall cocktail/parfait glasses or in a small bowl with tostadas, tortillas chips or crackers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 218 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 166 mg |
| Sodium | 885 mg |
| Serving Size | 1 of 6 servings |
| Calories | 218 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 166 mg |
| Sodium | 885 mg |