Mexican Seafood Cocktail

10 minutes Prep Time
15 minutes Cook Time
4 Servings

A light and refreshing dish that makes the perfect appetizer. It’s a perfect combo of plump shrimp, juicy tomatoes, creamy avocados, and Mama Selita’s Jalapeno Ketchup gives it a nice extra kick!    @cookwithskye   @thefeedfeed

Ingredients

  • 2 medium poblano peppers
  • 1 can Red Gold Canned Diced Tomatoes 14.5 oz

  • 1-2 jalapenos, finely chopped (stems, ribs & seeds removed)
  • 1/4 cup Red Gold Fresh Squeezed Canned Tomato Juice 46 oz

  • 1/4 cup Worcestershire sauce
  • 1/4 cup plus 2 tablespoons Red Gold Mama Selita’s Jalapeño Ketchup 20 oz

  • 3 tablespoons celery, finely chopped
  • 2 tablespoons fresh cilantro, roughly chopped
  • 2 tablespoons white onion, finely chopped
  • 1 1/2 teaspoon fresh oregano, finely chopped
  • 1/2 teaspoon garlic powder
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/2 pound medium wild shrimp, peeled, deveined, tails removed
  • 1 avocado, pitted and cubed
  • 3-4 fresh bay leaves, for garnish, optional
  • tortilla chips, for serving

Instructions

Step one

Broil or roast poblano peppers for 5-10 minutes until skin is blackened all over. 

Step two

Transfer to a large bowl. Cover with plastic wrap and let steam for 15 minutes.  Peel, halve, discard seeds and chop into small pieces.

Step three

Preheat an air fryer to 400°F.  Air fry shrimp for 8 minutes, set aside to cool.

Step four

Combine poblano peppers, tomatoes, jalapenos, tomato juice, Worcestershire, Mama Selita’s Jalapeno Ketchup, celery, cilantro, onion, oregano, garlic power, lime juice, oil and kosher salt in a large bowl.  Carefully fold in shrimp followed by avocado.

Step five

Transfer to small glasses or a large serving bowl.  Garnish with bay leaves if desired.  Serve with tortilla chips.