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Pacifica's Seafood Cocktail
Ingredients
| * | VERACRUZANA SALSA |
| * | 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 |
| * | POACHING LIQUID |
| * | 1 gallon water |
| * | 2 tsp. black peppercorns |
| * | 2 bay leaves |
| * | 2 tbls. salt |
| * | 1/4 cup lemon juice |
| * | SEAFOOD |
| * | 1 lb. rock shrimp |
| * | 1 lb. bay scallops |
| * | 3/4 lb. calamari, sliced in 1/2-inch pieces |
| * | 16-oz. can lump crab meat |
| * | Cilantro |
| * | Fresh lime juice |
| * | Salt and pepper |
| * | GARNISH |
| * | Guacamole |
| * | Lime, cut into wedges |
| * | Tortilla chips |
Instructions
| 1 | For 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. |
| 2 | For the Poaching Liquid: Combine ingredients in a saucepan. Bring to a boil, then strain. |
| 3 | For 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. |
| 4 | To serve: In a martini glasses, pour 3 oz. Veracruzana Sauce. |
| 5 | In 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. |
| 6 | Garnish with guacamole, a wedge of lime and tortilla chips. |
Source
Executive Chef Edward Curtindale, Pacifica Seafood Brasserie, Aspen CO