Seafood Avocado Cocktail Recipe

Check and chill

If using pre-cooked shrimp and crab, taste one to ensure seasoning is neutral. Pat both dry with paper towels and refrigerate until cold. Chop large shrimp into bite-sized pieces so they match the crab in size.

Place the measured shrimp (1 cup) and lump crab meat (1 cup) in a medium mixing bowl. Gently toss to combine, taking care not to break up the crab lumps.

Prepare the produce. Peel and seed the cucumber, then dice to yield about 1/2 cup. Dice 1/2 cup red bell pepper, mince 2 tablespoons red onion, dice 1/4 cup celery, and halve 1/2 cup cherry tomatoes. Chop 2 tablespoons cilantro and set vegetables aside in a bowl.

Halve the avocados lengthwise, remove the pits, and scoop the flesh into 1/2-inch cubes. To prevent browning, toss the avocado cubes gently with 1 teaspoon of the lime juice from the sauce step (reserve remaining lime juice for the sauce).

Combine vegetables and avocado with the seafood: add the cucumber, bell pepper, red onion, celery, tomatoes, cilantro, and avocado to the bowl with the shrimp and crab. Gently fold to combine.

In a small bowl, whisk together 1/2 cup plain Greek yogurt and 2 tablespoons light mayonnaise until smooth.

Add 2 tablespoons fresh lime juice, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 dash hot sauce (optional), 1 teaspoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk until well combined and taste; adjust salt, horseradish or hot sauce to preference. The sauce should be bright, slightly tangy and creamy but light-bodied.

If sauce is too thick, thin with up to 1 tablespoon cold water or another small squeeze of lime juice to reach a loose, pourable consistency.

Reserve 2 tablespoons of the sauce for drizzling/garnish. Add the remaining sauce to the seafood-vegetable mixture and toss very gently to coat evenly without mashing the avocado or breaking crab lumps.

Taste and adjust seasoning: add additional salt, pepper, or a squeeze of lime if needed.

If serving as appetizers, spoon the mixture into chilled lettuce cups or small glasses. For a plated salad, mound on a bed of torn romaine or butter lettuce leaves.

Drizzle reserved 2 tablespoons of sauce over each portion. Garnish with 1 teaspoon lime zest, 2 tablespoons microgreens or chopped chives, and a thin lime wedge on the side.

Serve immediately so avocado stays fresh. Leftovers can be refrigerated for up to 12 hours but may become slightly watery as juices develop; stir gently before serving.