1️⃣ Cook the shrimp in boiling salted water for 2-3 minutes, until they change color. Immediately transfer them to ice water to stop the cooking process.
2️⃣ Cut the cooked octopus into small pieces and set aside with the well-drained shrimp.
3️⃣ In a large bowl, combine the tomato juice, ketchup, lime juice, orange juice, and hot sauce.
4️⃣ Add the cucumber, red onion, cilantro, and serrano pepper. Mix well.
5️⃣ Add the shrimp and octopus to the cocktail sauce and mix gently.
6️⃣ Adjust the salt and spice level. Refrigerate for 20-30 minutes to allow the flavors to meld.
7️⃣ Just before serving, add the diced avocado and gently mix, being careful not to mash it.
8️⃣ Serve in large glasses or cups, chilled, with plenty of shrimp, octopus, and salsa.
🍽️ HOW TO SERVE
🍋 Serve with freshly cut lime wedges.
🌽 Serve with crispy corn tostadas.
🌶️ Add hot sauce and chili powder to taste.
🥑 Top with fresh avocado.
🔥 PRO TIPS
🍤 Don't overcook the shrimp so they remain firm and juicy.
🐙 Use pre-cooked, tender octopus for a pleasant texture.
🧊 Keep all seafood chilled until ready to serve.
🥑 Add the avocado last to prevent it from getting mushy.
🌶️ Adjust the serrano pepper and hot sauce to your desired level of spiciness.
🍤🐙🍅🌶️✨ Juicy shrimp, tender octopus, cocktail sauce, fresh cucumber, avocado, and a touch of spice. This Sinaloa-style Shrimp and Octopus Cocktail is pure seafood flavor! 🤤❤️
