Recipe: Seafood Martinis

Seafood Martini Recipe

Alcohol and seafood. Is there a better combination? Last summer when we were in Cancun, the resort we stayed at served seafood martinis as a late night bar snack. Sounds intriguing, right? Unfortunately, the ‘martini’ I received had zero alcohol and lots of brine. Consider me unimpressed.

Flash forward. We hosted a few friends for dinner recently, and the request was simple: seafood. Lots of it. The failed martini immediately came to mind, and I poked around the Internet searching for something similar (but better). The closest I came were these Seafood Dean martinis by Rachel Ray, but I wasn’t sold. So I went into the kitchen, added a few things here and there, and came up with this. If a Bloody Mary and ceviche engaged in some hardcore baby-making by the ocean, this is their love child. It’s super easy, super tasty, and looks cool. Enjoy!


Seafood Martini Recipe

Seafood Martini (serves 4)

Base (May be prepared prior to serving)

  • 1 cup ketchup
  • 2 tablespoon Sriracha
  • 2 tablespoons horseradish
  • Juice of 1 lemon
  • Juice of 1/2 lime
  • 1 tablespoon fresh cilantro leaves, minced
  • Salt & Pepper to taste

Combine ingredients, refrigerate.

Before Serving

  • 2 shots KetelOne vodka
  • 2 plum tomatoes, seeded and diced
  • 1 ripe small avocado, peeled and chopped
  • 1 pound large chilled shrimp, cooked, peeled and deveined
  • 8 oz lump crabmeat
  • 8 pimiento olives
  • 3/4 cup FRENCH’S® French Fried Onions
  1. Combine tomatoes, vodka, and base; stir. Spoon into chilled martini glasses.
  2. Layer avocados on top, followed by shrimp and crabmeat.
  3. Microwave onions on HIGH for 1 minute until golden. Sprinkle over shrimp.
  4. Garnish with olives and cilantro.

PS. I realize that a proper, traditional martini is made with gin. I also realize that a proper martini does not contain any of the above ingredients. Get over it. You’ll love this anyway.

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