Shrimp and Squid Cocktails with Avocado and Tomato

Name: Shrimp and Squid Cocktails with Avocado and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh lime juice; 1/4 cup fresh orange juice; 1/4 cup tomato juice; 1 tablespoon tomato paste; Salt and freshly ground pepper; Hot sauce; 2 pounds shelled and deveined large shrimp; 1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved; 2 pounds tomatoeshalved, seeded and finely diced; 2 Hass avocados, cut into 1/2-inch dice; 4 scallions, white and tender green parts only, thinly sliced; 1 small red onion, finely diced; 2 tablespoons chopped cilantro; 1 tablespoon chopped flat-leaf parsley; Plantain chips, for serving

Servings: persons

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup tomato juice
1 tablespoon tomato paste
Salt and freshly ground pepper
Hot sauce
2 pounds shelled and deveined large shrimp
1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved
2 pounds tomatoeshalved, seeded and finely diced
2 Hass avocados, cut into 1/2-inch dice
4 scallions, white and tender green parts only, thinly sliced
1 small red onion, finely diced
2 tablespoons chopped cilantro
1 tablespoon chopped flat-leaf parsley
Plantain chips, for serving

1
Bring a large pot of salted water to a boil and fill a large bowl with ice water.
2
In another large bowl, whisk the lime, orange and tomato juices with the tomato paste.
3
Season with salt, pepper and hot sauce.
4
Cook the shrimp in the boiling water just until curled and pink, about 1 minute.
5
Using a slotted spoon, transfer the shrimp to the ice water.
6
Return the pot of water to a boil and add the squid.
7
Cook for 30 seconds, until firm but tender.
8
Drain immediately and add to the ice water.
9
When cool, drain the shrimp and squid and pat dry.
10
Add to the bowl with the juices and toss to coat.
11
Transfer the mixture to a large resealable plastic bag.
12
Close the bag, pressing out the air.
13
Refrigerate overnight, turning the bag occasionally.
14
Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce.
15
Refrigerate for at least 30 minutes or up to 2 hours.
16
Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.

294

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup tomato juice, 1 tablespoon tomato paste, and more.

Yes, Shrimp and Squid Cocktails with Avocado and Tomato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!