Vuelve a la Vida
A vibrant Mexican seafood cocktail brimming with shrimp, octopus, and crab in a citrusy tomato broth. Refreshing, zesty, and ready in under 20 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 210
- Protein
- 28g
Ingredients
- ½ pound cooked shrimp, peeled and halved lengthwise
- ¼ pound cooked crabmeat, picked into bite-sized pieces
- 2 whole limes
- 1.5 cups tomato juice
- 1 whole avocado, diced into 1/2-inch cubes
- ½ whole jalapeño, seeded and minced into pencil-tip-sized pieces
Instructions
- 1
Cut each lime in half, then squeeze both limes into a small bowl, catching any seeds in your hand and pressing the lime halves to extract all juice.
- 2
Pour the tomato juice into a medium bowl, then add the lime juice and stir with a spoon until mixed, about 10 seconds.
- 3
Add the halved shrimp to the tomato-lime mixture and gently stir with a spoon until the shrimp are evenly coated, about 20 seconds.
- 4
Add the crabmeat to the bowl and stir gently until it is fully combined with the broth, about 15 seconds — do not break apart the crab pieces.
- 5
Add the minced jalapeño to the bowl and stir once to distribute the heat throughout, about 10 seconds.
- 6
Divide the seafood mixture evenly between two bowls, pouring all the broth over the shellfish.
- 7
Top each bowl with half the avocado cubes, scattering them across the surface so they float on top of the broth.
Tools you’ll need
- small bowl
- medium bowl
- spoon
- cutting board
- sharp knife
- two serving bowls
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