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

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Gather all the ingredients and prepare them by peeling and deveining the shrimp, chopping the onion, dicing the carrots and celery, and dicing the tomatoes.

Prep the Ingredients

In a large pot, heat the olive oil over medium heat. Add the minced garlic, chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes or until the vegetables are softened.

Sauté the Vegetables

Pour in the vegetable or seafood broth and add the diced tomatoes, bay leaves, salt, and black pepper. Stir well to combine and bring to a simmer.

Add the Broth and Tomatoes

Once the soup base is simmering, carefully add the shrimp, scallops, and fish fillets. Cook for about 5-7 minutes, or until the seafood is cooked through and opaque.

Cook the Seafood

Remove the bay leaves from the soup. Stir in the chopped parsley and lemon juice. Adjust seasoning with additional salt and pepper if needed.

Finishing Touches

Shrimp, peeled and deveined

Scallops

Fish fillets (cod or halibut)

Olive oil

Garlic, minced

Onion, chopped

Carrot, diced

Celery, diced

Vegetable or seafood broth

Tomatoes, diced

Bay leaves

Salt

Black pepper

Fresh parsley, chopped

Lemon juice