Tropical Mexican Shrimp & Crab Cocktail

Ingredients

Seafood

½ lb cooked shrimp, peeled and roughly chopped (reserve a few whole shrimp for garnish if desired)

½ lb jumbo lump crab meat, gently checked to remove any shell fragments

Fresh Produce

1 ripe mango, peeled and cut into small cubes

1 ripe avocado, diced into bite-size pieces

1 large tomato, finely chopped

½ cucumber, peeled and finely diced

¼ cup red onion, finely minced

¼ cup fresh cilantro, chopped

1 jalapeño pepper, seeded and finely minced (optional for mild heat)

Mexican-Style Cocktail Sauce

1 cup Clamato juice (or tomato juice as a substitute)

½ cup ketchup

¼ cup freshly squeezed lime juice

1 tablespoon Mexican hot sauce (such as Valentina or Tapatío)

Salt and freshly ground black pepper, to taste

For Serving

Lime wedges

Saltine crackers or crispy tostadas

Step 1: Prepare the Sauce

In a large bowl, combine the Clamato juice, ketchup, fresh lime juice, Mexican hot sauce, salt, and black pepper.

Whisk everything together until the mixture becomes smooth and well blended, creating a bright, tangy base for the cocktail.

Step 2: Add the Fresh Vegetables

Stir in the diced tomato, finely chopped cucumber, red onion, minced jalapeño (if using), and chopped cilantro.

Mix gently so the vegetables are evenly coated in the flavorful sauce.

Step 3: Incorporate the Seafood and Mango

Carefully add the chopped shrimp, jumbo lump crab meat, and diced mango to the bowl.

Fold the ingredients together gently to keep the crab meat in nice, chunky pieces rather than breaking it apart.

Step 4: Add the Avocado

Gently fold in the diced avocado as the final ingredient.

Mix lightly so the avocado remains in soft, creamy cubes throughout the cocktail.

Step 5: Chill the Cocktail

Cover the bowl and place it in the refrigerator for at least 20 minutes.

This resting time allows the sweet, citrusy, and slightly spicy flavors to blend together.

Step 6: Serve

Spoon the chilled shrimp and crab cocktail into large serving glasses.

Garnish with a whole shrimp and a wedge of lime if desired.

Serve immediately with saltine crackers or crispy tostadas on the side.