ingredients
all
2 lbs seafood
shrimp, scallop, squid; raw or cooked
juice of 2 limes
hot sauce to taste
1 each red onion
small diced
1/2 each English cucumber
peeled and small diced
1 cup small diced vegetable
radish, jicama, etc.
1 each jalapeno
seeded and minced
1 1/2 cups clam juice
1/2 cup ketchup
1/4 cup chopped cilantro
juice of 1/2 orange
Kosher salt and black pepper to taste
2 each avocado
fresh corn tortillas
cut into quarters
rice bran oil for frying
For the Coctel
1
Bring a medium pot of lightly salted water to a simmer. Add the seafood and simmer for about 2 minutes, until just cooked through. Remove to an ice bath, then drain and chill until ready to mix. Reserve a cup of the cooking water and chill it.
2
Cut the seafood into small pieces. Combine with the onion, cucumber, diced veg, jalapeno, clam juice, ketchup, cilantro, citrus, and hot sauce. Season lightly with salt and black pepper. Chill until ready to serve. Once the cooking water has cooled at least to room temperature, add to the coctel until it reaches the desired consistency (it should have more liquid than a traditional ceviche). Adjust hot sauce and salt to taste and gently mix in the avocado right before serving.
For the Tortilla Chips
3
Heat oil to 350F. Fry cut tortillas until golden brown, drain and sprinkle lightly with salt.
To Serve
4
Spoon into rocks glasses and serve with chips and spoons.