Coctel de Mariscos (fish cocktail)

Coctel de MariscosCourtesy of Chef Molly Schaefer Priest

16 ounces octopus stock
8 ounces ketchup
4 ounces Valentina
1/2 teaspoon horseradish

lime juice
orange juice

Finely chopped onion, tomato, serrano, and cilantro

Poached shrimp, octopus, crawfish, tuna, etc.

Technique: Mix A, adjust with B for tartness, starting with orange juice, then lime, add C and D.
Assemble just prior to serving.

Note: Valentina Salsa Picante is available at most grocery stores.

Valentina Hot Sauce