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 (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
- Combine tomatoes, vodka, and base; stir. Spoon into chilled martini glasses.
- Layer avocados on top, followed by shrimp and crabmeat.
- Microwave onions on HIGH for 1 minute until golden. Sprinkle over shrimp.
- 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.
