Name: Ensenada Cocktail
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Ingredients: Bay leaves, for cooking; 2 cloves garlic; 2 tablespoons kosher salt; 8 ounces peeled medium shrimp; 3 lemons, chopped; 1/2 onion; 5 ounces octopus; 1/2 cup fresh lime juice; 1/4 cup chopped fresh cilantro; 1/4 cup Clamato; 1/4 cup extra-virgin olive oil; 1/4 cup finely chopped white onion; 1/4 cup seeded and chopped fresh tomatoes; 1 tablespoon soy sauce; 2 teaspoons hot sauce, such as Tabasco; 1 serrano chile, finely chopped; 1 avocado, cut into 1/4-inch cubes; 1 cucumber, diced; 1 clove garlic, finely chopped; 1 fresh clam, shucked; Kosher salt

Directions

For the shrimp: Bring a pot of water to a boil, then add some bay leaves and 1 garlic clove. Add 1 tablespoon salt. Add the shrimp and cook 2 minutes. Shock in an ice bath.
For the octopus: Bring a pot of water to a boil. Add the lemons, onion, remaining tablespoon salt and remaining clove garlic. Add the octopus and simmer until tender, about 45 minutes.
For the cocktail: Combine the lime juice, cilantro, Clamato, oil, onion, tomatoes, soy sauce, hot sauce, chile, avocado, cucumber, garlic, clam, octopus and shrimp. Season to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tuetano Taqueria and Mar Rustico, San Diego, CA

Ensenada Cocktail

Ingredients

Shrimp and Octopus:

Cocktail:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages