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Pacifica's Seafood Cocktail
Makes 4-8 Servings
*25 Roma tomatoes
*1 yellow onion, sliced
*1/2 cup ketchup
*1/2 cup clam juice
*2 tbls. cilantro
*1 chipotle pepper, canned in adobo
*2 tbls. lime juice
*1 tbls. Worcestershire(R) sauce
*2 tsp. Tabasco(R) sauce
*Salt and pepper to taste
*1 gallon water
*2 tsp. black peppercorns
*2 bay leaves
*2 tbls. salt
*1/4 cup lemon juice
*1 lb. rock shrimp
*1 lb. bay scallops
*3/4 lb. calamari, sliced in 1/2-inch pieces
*16-oz. can lump crab meat
*Fresh lime juice
*Salt and pepper
*Lime, cut into wedges
*Tortilla chips
1For the Veracruzana Salsa: Roast the tomatoes and onions together in a 350F degree oven until very soft, but not caramelized. Puree in a blender until smooth and strain through a large-holed china cap or large-holed sieve. Add the remaining ingredients and blend well.
2For the Poaching Liquid: Combine ingredients in a saucepan. Bring to a boil, then strain.
3For the Seafood: Blanch, in small amounts, the rock shrimp, scallops and calamari. Lay out on a sheet pan to cool. Do not shock with cold water as this removes much of the flavors you are trying to impart.
4To serve: In a martini glasses, pour 3 oz. Veracruzana Sauce.
5In a bowl, combine the blanched seafood and crab meat. Mix with cilantro, lime juice, salt and pepper. Adjust these amounts to your personal taste. Divide among martini glasses.
6Garnish with guacamole, a wedge of lime and tortilla chips.
Executive Chef Edward Curtindale, Pacifica Seafood Brasserie, Aspen CO