Reduce heat so liquid is barely simmering (not a rolling boil). Add shrimp and scallops and poach until just opaque and firm: shrimp about 2–3 minutes depending on size; scallops 1–2 minutes. Remove with a slotted spoon to a bowl of ice water to stop cooking. If using octopus, oysters or clams that are already cooked, reserve them to add later.

Drain and chill

Once cooled, drain seafood well and pat dry with paper towels. Chop larger shrimp into 1-inch pieces; leave scallops whole or halved if large. Place all seafood in a chilled bowl and refrigerate while you prepare the rest.

Nixta Clamato Sauce & Base

Mix the clamato base

In a large mixing bowl combine 3 cups Nixta Clamato, tomato paste, orange juice and fresh lime juice. Whisk until the tomato paste is fully incorporated and the mixture is smooth.

Season the sauce

Add Worcestershire, soy sauce (or Maggi), hot sauce, sea salt and black pepper. Taste and adjust: if too intense, add up to 1/4 cup fresh tomato juice or water to balance. The finished sauce should be bright, tangy, a little spicy and savory.

Vegetables & Herbs

Prep vegetables

Finely dice the red onion, seed and dice the tomatoes, peel/seed and dice the cucumber, mince the jalapeño (discard seeds for milder heat) and chop the cilantro. Gently dice the avocado and toss with a squeeze of lime to slow browning.

Combine vegetables

Add the onion, tomato, cucumber, jalapeño and about two-thirds of the cilantro to the bowl with the clamato sauce and stir to combine.

Assemble Coctel

Add seafood to sauce

Fold the chilled, drained seafood into the clamato-vegetable mixture, stirring gently to coat. Cover and refrigerate at least 15 minutes (up to 1 hour) to allow flavors to marry. If using delicate oysters or extra cooked clams/octopus, add them just before serving to preserve texture.

Adjust texture and seasoning

After chilling, taste and adjust acidity with additional lime, salt, or hot sauce. If you prefer a thinner coctel, stir in up to 1/2 cup additional Nixta Clamato or tomato juice.

Garnish & Serve

Portion and garnish

Spoon the coctel into chilled cocktail glasses or a large glass bowl. Top each serving with diced avocado, remaining cilantro, green onion and optional chopped celery leaves. Rim glasses with lime and Tajin if desired.

Serve

Serve immediately with lime wedges and crushed tortilla chips or saltine crackers on the side. Advise diners to add chips to their bowl just before eating to keep them crisp.