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

Fresh avocado with lime, cilantro, and onion.

Guacamole

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

In a large pot, bring water to a boil. Add the peeled and deveined shrimp and cook for about 3-4 minutes until they turn pink and opaque. Remove from pot and set aside.

Cook the Shrimp

In the same pot, add the cleaned mussels to the boiling water. Cover and steam for about 5-7 minutes or until the mussels have opened. Discard any that remain closed. Remove from pot and set aside.

Cook the Mussels

In a skillet, heat a bit of olive oil over medium heat. Add the sliced calamari and cook for 2-3 minutes until they are tender but not rubbery. Remove from skillet and set aside.

Cook the Calamari

In a blender or food processor, combine the chopped cilantro, parsley, jalapeño, minced garlic, lime juice, olive oil, salt, and black pepper. Blend until smooth and well combined.

Blend the Ingredients

In a large bowl, gently toss together the cooked shrimp, mussels, and calamari. Pour the salsa verde over the seafood and mix until well coated.

Mix Seafood with Salsa Verde

Transfer the mariscada with salsa verde to a serving platter. Optionally, garnish with extra fresh herbs or lime wedges. Serve immediately.

Serve

Shrimp, peeled and deveined

Mussels, cleaned

Calamari, sliced

Fresh cilantro, chopped

Fresh parsley, chopped

Jalapeño, seeded and chopped

Garlic cloves, minced

Lime juice

Olive oil

Salt

Black pepper