Seafood Cocktail Made With Gulf Shrimp, Crab, Avocado, Onions, Tomatoes, Cilantro In A Tangy Sauce, With House-made Tortilla Chips Recipe

Prepare and poach shrimp

If shrimp are raw, bring a pot of salted water (about 4 cups) with 1 teaspoon salt and 1 teaspoon lime juice to a gentle boil. Add shrimp and cook 2–3 minutes until pink and opaque. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. If using pre-cooked shrimp, simply rinse and pat dry.

Check crab meat

Inspect the lump crab meat for shells and gently pick through to ensure it is clean. If cold from the refrigerator, fold lightly a few minutes before assembling to take the chill off.

Make tangy cocktail sauce

In a medium bowl, whisk together ketchup (1/4 cup), prepared chili sauce (2 Tbs), lime juice (2 Tbs), oil (1 tsp), Worcestershire (1 tsp), hot sauce (1/2 tsp, optional), sea salt (1/2 tsp) and black pepper (1/4 tsp). Taste and adjust acidity with remaining 1 Tbs lime juice if needed. The sauce should be bright, tangy and slightly sweet.

Combine seafood and vegetables

Add the cooked shrimp (12 oz) and crab meat (6 oz) to the bowl with the sauce and gently fold until coated. Add diced tomatoes (1 cup), diced red onion (1/4 cup), and cilantro (1/4 cup). Toss gently to combine, being careful not to break up the crab lumps.

Add avocado and rest

Just before serving, dice the ripe avocado (1 each) into 1/2-inch pieces and fold into the seafood mixture gently to avoid mashing. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed. Chill for 10–15 minutes if desired — do not let sit longer than 1 hour to preserve avocado color and texture.

Prepare tortillas

Stack the 8 corn tortillas and cut each into 6 wedges (triangles) with a sharp knife or pizza cutter. Pat the pieces dry if they are damp.

Fry method (crispiest)

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (or heat 1/2 cup oil). Heat over medium-high until oil reaches 350°F (175°C) or a bubble test is achieved (a small tortilla corner sizzles immediately). Fry tortillas in batches, 6–8 pieces at a time, for 30–60 seconds per side until crisp and lightly golden. Use a slotted spoon to transfer to a paper towel-lined tray. While still warm, toss with kosher salt (1 tsp) and smoked paprika (1/4 tsp) if using.

Baked/air-fryer option

Preheat oven to 375°F (190°C). Brush or spray both sides of tortilla wedges lightly with oil. Arrange in a single layer on a baking sheet and bake 8–12 minutes, flipping once, until crisp and golden brown at the edges. Sprinkle with kosher salt and smoked paprika immediately after baking.

Cool chips

Allow chips to cool and crisp for 2–3 minutes before serving so they firm up fully.

Spoon the seafood cocktail into chilled small bowls or a shallow coupe. Garnish with extra cilantro leaves or micro cilantro and a lime wedge. Serve immediately with warm house-made tortilla chips on the side for scooping. Recommend passing extra lime wedges and hot sauce.