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Chef Tenney Flynn recently appeared on Fox8 Morning News, where he prepared a Veracruz Seafood Cocktail (similar to ceviche). You can make this dish at home using his recipe.

Seafood Veracruz

2 lbs. fresh squid

2 lbs. (21-25 count) shrimp, whole

1 lb. jumbo lump crabmeat

1 roasted red pepper, large dice

3 cups Heinz ketchup

1 cup tomato juice

1-½ cups freshly squeezed lime juice

1 cup chopped cilantro

1 Tbl. Tabasco sauce

1 cup white onion — cut 3/4″ dice

1 Bay leaf

2 qts. water

2 tsp. salt

4 parsley stems

2 avocados

Method:

Bring stock to a boil; add salt, bay leaves, parsley stems and onion.  Simmer for 10 minutes. Add shrimp and cook until just done – about 3 minutes.  Remove shrimp and spread out on a sheet pan to cool, place in refrigerator.

Bring stock back to a boil. Add cut up squid and remove from the fire for 2 – 3 minutes Remove and cool on the sheet pan with the shrimp.  When cooled, peel the shrimp and mix together with the squid.  Refrigerate while making the sauce.

Strain liquid off, move and discard parsley stems and bay leaf. Reserve onions for sauce. Mix together the ingredients for the sauce – the ketchup, hot sauce, lime juice, cilantro, salt, the roasted red pepper and the cooked diced onion.  Combine with the cooled seafood and marinate for 15 minutes, or up to one hour.

For Service of Cocktail:

1.  Peel, pit and slice 1/4 avocado per serving

2.  Arrange the sliced avocado in the bottom of a martini glass

3.  Ladle 5 oz. of the marinated seafood and sauce into the martini glass

4.  Garnish with cilantro and serve with soda crackers.