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
I’ll probably offer oyster crackers or saltines (optional)
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. Doesn’t get much easier than this recipe…
As long as we’re on the Mexican theme, let’s go with Mexican salads too. Easy peesy to transport and keep the ingredients cold, and if you are dying to grill in 90+ degree heat, then throw on a skirt steak or chicken breast and have at it. But, you CAN bring already grilled cold chicken cut up, and it’ll be delicious.
Categories: Appetizers Tags:
Photos:
