A classic in the well-established marisquerias in Mexico City. Store the sauce in the refrigerator or on ice and mix the ingredients just before serving.
Preparation time: 15 minutes | Cooking time: 5 minutes
- 2 tablespoons of salt
- 3 bay leaves
- 8 large jumbo shrimp, left whole
- 8 sushi-grade scallops
- 2 avocados, peeled and pitted; 1 sliced and 1 diced
- Tostadas or crackers, to serve
For the cocktail sauce
- 200g tomato ketchup
- ½ red onion, finely chopped
- ½ jalapeño pepper, finely chopped
- 1 teaspoon of Worcestershire sauce
- ½ tsp of Tabasco sauce
- 3½ tablespoons tomato juice
- 1¾ tablespoon lime juice
- 3½ tablespoons of orange juice
- 3-4 sprigs of cilantro, finely chopped, plus whole leaves for garnish
- Pinch of salt
- Pinch of freshly ground black pepper
- Start by preparing the cocktail sauce. Combine all the ingredients in a bowl and set aside in the refrigerator until ready to serve.
- Boil two liters of water in a large saucepan and add salt and bay leaves. Add the shrimp and simmer for three to four minutes, depending on their size.
- Meanwhile, fill a large bowl with water and ice cubes. When the shrimp are cooked, drain them and immediately immerse them in ice water to stop cooking. Drain again.
- Peel the shrimp, then cut them in half lengthwise and remove the black veins. Reserve four halves for decoration and roughly chop the rest. Cut the scallops in half horizontally, then into quarters.
- Place the chopped shrimp, chopped scallops and cocktail sauce in a bowl and mix until well blended. Add the diced avocado and mix gently, being careful not to break the avocado. Taste and adjust the seasoning.
- Divide the mixture among four serving glasses and garnish each with avocado slices, cilantro leaves and half a shrimp. Serve with tostadas or crackers.
Recipe from Ciudad de México: Recipes and Stories from the Heart of Mexico by Edson Diaz-Fuentes (Hardie Grant, £ 26). Take a copy of The telegraphic bookstore.