Ingredients:

  • 2 lb Pre-Steamed Frozen De-Veined Shrimp
  • 3 lb Frozen Imitation Pre-Steamed Crab Meat
  • 1 lb Pre-Steamed Whole Frozen Scallops
  • 950 ml Well-Shaken Clamato Juice (use half)
  • 11.5 oz Well-Shaken Spicy V8
  • 300 ml Regular Tabasco (adjust to taste)
  • Juice of 1 Lime (with pulp)
  • 60 ml Orange Juice
  • 30 ml Lemon Juice
  • 7 dashes Worcestershire Sauce
  • 15 g Old Bay Seasoning
  • 15 g Italian Seasoning
  • 15 g Onion Powder
  • 10 g Sea Salt
  • 2 g Cumin
  • 2 g Coriander
  • 1 g Crushed Mexican Saffron or Regular Saffron
  • 2 g Mexican Oregano
  • 16 g Red Pepper Flakes
  • 6 g Cayenne Pepper
  • 6 g Black Pepper
  • 450 g Extra Firm Chopped Red Tomatoes
  • 300 g Chopped Firm Cucumbers
  • 225 g Finely Chopped Jalapeño Peppers
  • 30 g Chopped Fresh Cilantro
  • 150 g Chopped Celery With Leaves
  • 300 g Sliced Purple Onions
  • 375 g Finely Chopped Bell Peppers
  • 150 g Fresh Green Onions
  • 100 g Finely Chopped Garlic
  • 75 g Radishes
  • 6 Large Limes (cut into wedges)
  • 10 g Fresh Basil (chopped)
  • Chopped Fresh Parsley
  • 6 Large Avocados
  • Saltines or Crackers
  • Toasted Bread Triangles or Baguettes

Instructions:

  1. Chop all vegetables (excluding avocados) and place in a large plastic bowl, avoiding metal to prevent taste alteration.
  2. Thaw the shrimp, scallops, and crab meat in cold water. Halve or third scallops and shred crab meat into larger chunks; leave shrimp intact.
  3. Add all seafood to the vegetable bowl.
  4. Pour clamato juice, Tabasco, Spicy V8, Worcestershire sauce, and fruit juices over the seafood and vegetables.
  5. Sprinkle all spices into the mixture and gently fold to combine.
  6. Taste and adjust spiciness as desired with more Tabasco or V8.
  7. Cover and refrigerate for at least 10 hours up to 24 hours, stirring every few hours.
  8. Serve chilled in glasses or chalices, rimmed with lime juice and Tabasco-seasoned salt, alongside crackers or toasted bread.