Ceviche, Aguachiles and Other Mariscos/

Chilled Shrimp and Crab a la Veracruzana

Mariscos Frios con Sabor Veracruzano
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 6to 8 (from about 4 cups)
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Ingredients

  • 2cups top-quality bottled tomato salsa (I prefer one made from roasted tomatoes)
  • 1/4cup chopped green olives (the firm texture of a manzanilla olive is welcome here)
  • 2tablespoons capers, drained (rinse them in a small strainer if they seem really salty/briny)
  • 2-3tablespoons coarsely chopped flat-leaf parsley leaves
  • 1pound medium-to-small cooked shrimp
  • 4-5ounces crabmeat (lump crabmeat holds up best in this preparation)

Instructions

In a medium saucepan, combine the salsa, olives, capers and parsley. Bring to a boil over medium-high heat, simmer for several minutes to blend the flavors (and if the salsa is at all watery, to reduce a little of the liquid), then remove from the heat. Cool to room temperature. In a large bowl, combine the shrimp and crab meat. Gently stir in the sauce, then cover and refrigerate until you’re ready to serve.

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