- 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
- 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.
- 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.
- 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.
- 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.