Mexican Shrimp Cocktail Recipe

Everyone knows the shrimp cocktail recipe. But this one with the Mexican touch and the avocado makes it even fresher. Perfect recipe when the sun will come back.

1 pound shrimps (medium size)
1 ¼ cup cucumber diced
1 ¼ red onion chopped
1 jalapeno minced
½ cup celery chopped
1 ½ cups tomato chopped
1/3 cup cilantro
½ cup ketchup
1 ½ tablespoons Tabasco
2 tablespoons lime juice
1 avocado diced

Method

Peel and devein the shrimps. In a medium pot bring salted water o a boil. Add the shrimps and cook for about 2 to 3 minutes until cooked through.
Cut half of the shrimps into large chunks and place in a bowl. Add the celery, cucumber, tomatoes (and their juice), jalapeno, cilantro, ketchup, Tabasco and lime juice. Then gently stir to combine.
Gently stir to combine. Then add the chopped avocado. Add the remaining whole shrimps on ntop and serve with tortilla chips.

Scallops with brown butter capers sauce

I really like seafood because of the freshness and the strong flavor even you don't have any sauce. That's why in my opinion this brown butter capers sauce is really good because it just brings some more flavor without changing the original taste of the scallops.

Ingredients:

One dozen sea scallops
3 tablespoons canola oil
5 tablespoons butter
2 tablespoons capers
2 teaspoons lemon zest
¾ cup dry white wine

Method

Heat a small saucepan over medium heat. Add the butter and cook until the butter is melted and becomes brown ( but not too much otherwise the butter will get blackened)
Pour the browned butter in a bowl and set aside. Pat dry the scallops.
Heat the canola oil in a frying pan over high heat. Add the scallops flat side down and cook for about 3 to 4 minutes to sear the scallops. Then turn the scallops over and sear the other side.
Then transfer the scallops into a plate and discard the remaining oil from the pan.
Pour the white wine into the pan and bring to a boil. Cook until the wine has reduced to about 3 tablespoons. Remove from the heat and add the lemon zest, capers and browned butter.
Pour the sauce over the scallops and serve.