Scallop and shrimp 'cocktail'
( SERVES 4 )
This was a new trick for me. We are familiar with using citrus juice to make Polynesian-style raw fish but I had never seen tomato juice used to cook seafood. Those clever Mexicans, or in this case, a Venezuelan.
- Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are translucent, about 2 minutes, less depending on the size. (Always try one before getting all of them out of the water. Remember they are going to continue cooking in the lime juice).
- Save the poaching liquid but drain them well and chill. Repeat the same process with the shrimp using the saved poaching liquid.
- Stir together the coriander, onion, lime juice, tomato juice, ketchup and orange juice until well blended (add a bit of the poaching liquid if necessary, just make sure it has cooled down before adding). Gently stir in the shrimp, scallops and avocado. Add salt and pepper as desired.
I love spicy food but a lot of people don't. I recommend putting the Tabasco and chillies on the table for people to add.