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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a large bowl, combine the shrimp, scallops, and white fish fillets. Drizzle with 2 tablespoons of olive oil, lemon juice, salt, black pepper, and red pepper flakes. Toss gently to coat the seafood evenly and let marinate for 15 minutes.

Prepare the seafood

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the garlic

Add the marinated seafood to the skillet. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and the scallops are opaque. The white fish should flake easily with a fork.

Cook the seafood

Once the seafood is cooked, remove the skillet from heat and stir in the chopped fresh parsley. Adjust seasoning with additional salt and pepper to taste.

Add parsley

Serve the seafood hot, garnished with additional parsley and lemon wedges if desired.

Serve

Shrimp, peeled and deveined

Scallops

White fish fillets (like cod or tilapia)

Olive oil

Garlic, minced

Lemon juice

Fresh parsley, chopped

Salt

Black pepper

Red pepper flakes