This could very well be the ultimate seafood cocktail, served with a light-bodied sauce instead of the typical red glop. With lots of vegetables to balance the chunks of shrimp and crab, it can be served as a salad as well as a palate- and eye-pleasing appetizer.

Seafood Avocado Cocktail

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Rinse the shrimp, calamari, mussels, and white fish fillets under cold water. Pat them dry with paper towels.

Prepare the Seafood

Chop the bell peppers and red onion into small pieces. Mince the garlic and halve the cherry tomatoes. Chop the fresh parsley.

Chop Vegetables

In a large skillet, heat 4 tablespoons of olive oil over medium heat.

Heat the Oil

Add the chopped bell peppers, red onion, and minced garlic to the skillet. Sauté for about 5 minutes until the vegetables are softened.

Sauté Vegetables

Stir in the shrimp, calamari, mussels, and white fish fillets. Cook for about 3-5 minutes until the seafood starts to turn opaque.

Add Seafood

Pour the white wine into the skillet, scraping up any browned bits from the bottom. Allow it to simmer for 2-3 minutes.

Deglaze with Wine

Stir in the lemon juice, salt, black pepper, and red pepper flakes. Cook for an additional 2 minutes until everything is well combined and heated through.

Add Seasonings

Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.

Garnish and Serve

Shrimp, peeled and deveined

Calamari, cleaned and sliced

Mussels, cleaned and debearded

White fish fillets (like cod or halibut)

Bell peppers, chopped

Red onion, chopped

Garlic, minced

Cherry tomatoes, halved

Fresh parsley, chopped

Olive oil

White wine

Lemon juice

Salt

Black pepper

Red pepper flakes