MARISCOS A LA MARINERA (Mexican avocado and seafood cocktail, for six)

 Appetizers, ceviche, mariscos a la marinera (avocado and seafood cocktail) 1  OLYMPUS DIGITAL CAMERA

a dozen (or more) medium-size cooked shrimp

¼ pound (or more) raw bay scallops

¼ pound chopped raw clams

½ cup fresh lime juice

2 medium tomatoes, unpeeled and roughly chopped

1 small onion, chopped

2 or 3 large avocados, peeled and cut into cubes

3 to 4 chiles serranos, or any fresh, hot chiles, finely chopped

2 heaped tablespoons finely chopped coriander leaves

3 tablespoons olive oil

salt and freshly ground black pepper to taste

1. Clams can often be bought from the fishmonger already shucked and chopped. If yours are in the shell, open them or have them opened for you, saving both the clams and their juice, and chop them roughly.

2. Shrimps also can be bought already cooked, but if yours are raw, shell and devein them and poach them in boiling water just until they curl and turn pink and opaque, about 2 minutes.

3. Let the scallops marinate in the lime juice for an hour or so before proceeding.

4. Combine the clams (and their liquid) and other seafood with the rest of the ingredients, adjust the seasoning and serve cold.

adapted from Diana Kennedy, Recipes from the Regional Cooks of Mexico

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