Recipe courtesy of Tuetano Taqueria
Ensenada Cocktail
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 173
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 55
- Sodium
- 454
- Total: 1 hr 20 min
- Active: 35 min
Ingredients
Shrimp and Octopus:
Bay leaves, for cooking
2 cloves garlic
2 tablespoons kosher salt
8 ounces peeled medium shrimp
3 lemons, chopped
1/2 onion
5 ounces octopus
Cocktail:
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup Clamato
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
1/4 cup seeded and chopped fresh tomatoes
1 tablespoon soy sauce
2 teaspoons hot sauce, such as Tabasco
1 serrano chile, finely chopped
1 avocado, cut into 1/4-inch cubes
1 cucumber, diced
1 clove garlic, finely chopped
1 fresh clam, shucked
Kosher salt
Directions
- For the shrimp: Bring a pot of water to a boil, then add some bay leaves and 1 garlic clove. Add 1 tablespoon salt. Add the shrimp and cook 2 minutes. Shock in an ice bath.
- For the octopus: Bring a pot of water to a boil. Add the lemons, onion, remaining tablespoon salt and remaining clove garlic. Add the octopus and simmer until tender, about 45 minutes.
- For the cocktail: Combine the lime juice, cilantro, Clamato, oil, onion, tomatoes, soy sauce, hot sauce, chile, avocado, cucumber, garlic, clam, octopus and shrimp. Season to taste.