Mexican Seafood Cocktail

By cartwohl

Ingredients

• 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 1 teaspoon hot sauce such as Tabasco
• 1 teaspoon salt, or to taste
• 1/2 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
• 1/2 lb fresh lump crabmeat (1 cup), picked over
• 1/4 lb cooked baby shrimp

Preparation

Step 1

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.


garnish with a little creme fraiche and cilantro

serve with oyster crackers or saltines if desired