The Ensenada Cocktail as served at Tuetano Taqueria & Mar Rustica in San Diego, California, as seen on Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Tuetano Taqueria

Ensenada Cocktail

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 35 min
  • Yield: 6 to 8 servings


Shrimp and Octopus:



  1. 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.
  2. 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.
  3. 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.