Like all good mid-westerners in the Spring, I try to get out of the cold for a few days. A while back I made a quick trip to Phoenix to see on of my good pals who I cooked with about 25 years ago. We have remained friends and get together as often as we can. The great thing about having a true friend is that no matter how much time passes, you just pick up where you left off. So we decided to make a quick trip down to the beach. Just 4 hours by car, Rocky Point on the Bay of California is a nice break to catch a wave or sit by the beach and catch up.
The food was delicious as always in Mexico, the freshness of the seafood and produce was a welcome treat from the root vegetables of winter I had been eating. One of my favorite dishes served just about everywhere was a Seafood Cocktail.
Roasted Chicken for dinner one night, the best around, served with Beans and Rice in an open air restaurant.
Mexican Seafood Cocktail
From Epicurious Website
- 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
- 1/4 cup ketchup
- 1/4 cup fresh lime juice
- 1 teaspoon hot sauce such as Tabasco
- 1 teaspoon salt, or to taste
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
- 1/2 lb fresh lump crabmeat (1 cup), picked over
- 1/4 lb cooked baby shrimp
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.
- Accompaniment: oyster crackers or saltines (optional)