Recipe courtesy of Adriana Urbina
Recipe courtesy of Adriana Urbina
Watch how to make this recipe.
Vuelve a la Vida (Venezuelan Seafood Cocktail)
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- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 218
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 166 mg
- Sodium
- 885 mg
This delicious cooked seafood cocktail reminds me of my grandma. She used to buy this dish every day from a lovely lady by the name of Catalina in Margarita, one of the most beautiful beaches in Venezuela where I used to go every summer. Catalina’s husband was a fisherman, and she sold the best shellfish cocktail on the entire beach. Every time I taste this recipe, I remember how much Catalina enjoyed making people happy through her food. And I’m reminded why I started cooking: for the joy of making others happy.
- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 218
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 166 mg
- Sodium
- 885 mg
Ingredients
Protein:
Sauce and Serving:
Directions
- For the protein: Bring a large pot of water to a boil; prepare an ice bath.
- Add the shrimp to the boiling water and simmer until pink, about 2 minutes. Transfer the shrimp to the ice bath with a slotted spoon (keep the boiling water).
- Add the clams to the boiling water and cook until the shells open, about 3 minutes. Transfer the clams to the ice bath.
- Pour out the boiling water, add the mussels to the same pot and cover the pot until the mussels open from the residual heat, about 3 minutes. Transfer the mussels to the ice bath.
- Once the seafood is completely chilled, remove from the ice bath. Remove the clams and mussels from their shells and transfer them to a medium bowl (you should have about 1/2 cup clams and 1 cup mussels). Add the shrimp to the bowl (you should have about 2 cups shrimp).
- For the sauce and serving: Add the tomato sauce, Worcestershire sauce, lemon juice, apple cider vinegar, honey, salt and garlic powder to a medium bowl and whisk until well combined.
- Stir the tomato mixture into the bowl with the shellfish. Add the cilantro, chives and red onion to the bowl and gently stir to combine. Refrigerate until chilled, about 1 hour.
- Serve in tall cocktail/parfait glasses or in a small bowl with tostadas, tortillas chips or crackers.
Cook’s Note
Buy the freshest shellfish you can find for this dish; they should smell like the sea.
