
Pacifica's Seafood Cocktail
Makes 4-8 ServingsIngredients
* | 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