Friday, April 22, 2011

Cocktail de Pulpo y Camaron (Acapulco Style) - Cold Octopus and Shrimp Soup

For those who love seafood this Mexican cold soup is refreshing, spicy, healthy filling meal on a hot summer day.


 You need per person:
150 grams of cooked and peeled shrimp and 150 grams of cooked octopus 
Cook the shrimp and the octopus separately – see the cooking instructions under Pulpo a la gallega
3 parts of Tomato Juice 2 parts of Natural Orange Juice
1 part (to 1.5) ketchup
½ part of olive oil  
Tomatoes, ca 1 per person
Onions, minimum one, more if you like onions
Coriander
Garlic, 2-3 cloves
Chillies and/or chilli sauce
Salt
Avocados and limes (the green ones)
 e.g. 300ml of Tomato Juice + 200 ml Orange Juice etc…

Put the sliced octopus and the shrimp in a bowl big enough to put the liquids in.  
Fry the sliced garlic with the olive oil until the garlic is dark and toasted and let it cool.
Chop the onions, the tomatoes and the coriander
Mix the juices and the ketchup
Put everything in the bowl with the seafood
Take out the garlic from the oil and the olive oil to the mix. 
If you have fresh chilli, chop finely and add it too…
 Mix everything. The “soup” should be a bit thick (if not add a bit more ketchup).
Ready, salt to taste, and serve with the lime, avocado slices and the chilli sauce as you like it. 

Special thanks to Pavel

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