Spicy Mexican Shrimp and Octopus Cocktail (Cóctel Campechano)

• •1 lb Raw medium shrimp (peeled and deveined)
• •8 oz Cooked octopus tentacles (sliced into bite-sized pieces)
• •1.5 cup Clamato juice (tomato clam cocktail) (chilled)
• •0.5 cup Ketchup
• •0.3 cup Fresh lime juice (from about 2-3 limes)
• •2 tbsp Mexican hot sauce (such as Valentina, Cholula, or Tapatío) (adjust to desired spice level)
• •1 tbsp Worcestershire sauce (Salsa Inglesa)
• •1 tsp Maggi Seasoning sauce (or soy sauce)
• •1 tbsp Extra virgin olive oil
• •2 piece Serrano peppers (finely minced (keep seeds for extra heat))
• •0.5 cup Red onion (finely diced)
• •1 cup Persian or English cucumber (peeled, seeded, and finely diced)
• •2 piece Roma tomatoes (seeded and diced)
• •0.5 cup Fresh cilantro (finely chopped)
• •2 piece Avocados (diced)
• • to taste Salt and black pepper

Instructions

1. 1

   Bring a medium pot of salted water to a gentle boil. Add the peeled shrimp and poach for 2 to 3 minutes until pink and cooked through. Immediately transfer shrimp to an ice bath to chill quickly, then drain and cut into bite-sized pieces.

2. 2

   In a large pitcher or bowl, whisk together the Clamato juice, ketchup, fresh lime juice, Mexican hot sauce, Worcestershire sauce, Maggi seasoning, olive oil, and a pinch of salt and pepper.

3. 3

   In a large mixing bowl, combine the poached shrimp, sliced cooked octopus, diced red onion, cucumber, Roma tomatoes, minced serrano peppers, and chopped cilantro.

4. 4

   Pour the seasoned tomato-clam sauce over the seafood and vegetable mixture. Toss gently to combine all ingredients evenly.

5. 5

   Cover and refrigerate for at least 15 to 20 minutes to allow the flavors to marry and the cocktail to become ice-cold.

6. 6

   Gently fold in the diced avocado just before serving. Spoon into chilled cocktail glasses or bowls, and serve immediately with lime wedges, extra hot sauce, and saltine crackers or tostadas.

Chef's Tips

• 💡Using pre-cooked, chilled octopus tentacles from your fishmonger or supermarket saves substantial prep time.
• 💡For even more fire, add a dash of habanero hot sauce or a pinch of crushed piquín pepper to the sauce.
• 💡Chill your cocktail glasses (schooners or coupe glasses) in the freezer for 10 minutes before plating for an authentic coastal restaurant touch.