Shrimp and Squid Cocktails with Avocado and Tomato

The Spanish name for this seafood salad is vuelva a la vida, which means "return to life." The reason: This cold, refreshing, vitamin-C-rich starter is a reputed hangover cure. It's especially popular in Nicaragua and in coastal towns in Mexico.

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  • Active:
  • Total Time:
  • Servings: 12
  • Time(Other): plus overnight marinating
KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, New Year's Eve, Latin American, Mexican, Appetizers/starters, Salads, Fast, Healthy, Make Ahead

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Ingredients

  • 1/2 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup tomato juice
  • 1 tablespoon tomato paste
  • Salt and freshly ground pepper
  • Hot sauce
  • 2 pounds shelled and deveined large shrimp
  • 1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved
  • 2 pounds tomatoes—halved, seeded and finely diced
  • 2 Hass avocados, cut into 1/2-inch dice
  • 4 scallions, white and tender green parts only, thinly sliced
  • 1 small red onion, finely diced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped flat-leaf parsley
  • Plantain chips, for serving

How to make this recipe

  1. Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.
  2. Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water.
  3. When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally.
  4. Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.
Contributed By Photo © Daniela Stallinger Published January 2006

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