Mexican Seafood Cocktail


  • 1/4 lb octopus, cut into 1/4 inch pieces
  • 1/4 lb squid cut into 1/4 inch rings
  • 1/4 lb small shrimp, peeled, deveined, cut in half
  • 1/2 cup fresh lime juice
  • 2 tbs chipolte pepper puree
  • 1 tsp cumin
  • 1/4 cup green bell pepper, minced
  • 1 cup tomato puree
  • kosher salt and fresh cracked black pepper to taste.
  • Fresh cilantro leaves for garnish.
  • In a non reactive bowl add the shrimp, squid and octopus. Add the lime juice, cover and refrigerate for 20 minutes
  • Remove the bowl from the refrigerator and add the lime juice, chipolte puree, bell peppers, tomato puree and cumin.
  • Taste, then season with salt and pepper.
  • To serve place some of the mixture in martini glasses or other attractive glasses.

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