Southwest Seafood Cocktail

Serves 2

(Where possible, use organics)

10 ounces of assorted seafood – lobster, lump crab, scallops, cooked and chopped

4 jumbo shrimp, cooked

1 cup of vegetable cocktail juice

1/3 cup of tomato juice

1 teaspoon of lemon juice

1 teaspoon of Tabasco sauce

1 tablespoon of yellow onion, minced

1 tablespoon of Persian cucumber, minced

1 teaspoon of minced cilantro

1 Roma tomato, minced

1 firm, ripe avocado, diced

Lemon twists

In a large glass bowl combine all the ingredients for the sauce. Add the seafood and toss gently. Cover and refrigerate for 2 hours.  Evenly distribute the mixture into 2 cocktail glasses. Add 2 jumbo shrimps to the rim of each glass, top with the avocado chunks and garnish with lemon twists.

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