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Not a whole lot of norteamericanos have had the opportunity to sample mariscos, so if you're ever had the  pleasure to visit Mexico's beautiful Baja California, you owe it to yourself to sample a marisco.  If you want to enjoy a delicious Marisco at home, follow my authentic recipe...

Special tools:  None, but it would be nice to serve your marisco in a shrimp cocktail glass
Preparation time:  About 15 minutes
Cooking time:  None
Yield:  2 generous servings; can even be used as a main dish

1/2 pound raw seafood; suggested is equal portions of chopped clams, scallops, whitefish, or cod and shrimp, peeled and deveined and chilled; feel free to "mix and match" according to what you have on hand
1/2 cup ketchup, preferably Mexican
salsa catsup
1 tablespoon chili powder, or more, as per your taste

2 tablespoons fresh-squeezed lime juice, about 1 large lime per marisco

1 tablespoon prepared horseradish

Dash Worcestershire sauce per marisco
Picante sauce to taste, usually only a few drops, preferably a brand imported from Mexico

1/2 cup onion, diiced, preferabley white

1/4 cup fresh cilantro, diced

1 avacado, sliced into thin slices

Salt, to taste

Sliced limes for garnish

Chop seafood into small pieces, set aside. Dice onions and cilantro, set aside.  Slice avacado, set aside. Combine chili sauce, catsup, lime juice, horseradish, Worcestershire sauce and picante sauce.  Add seafood, diced onion, cilantro  and most of the avacado slices to the mix.  Add equal portions to each cocktail glass and top with remaining avacado slices.  Garnish with sliced limes. Chill and serve as soon as chilled.

Photo:  Here's a photo of a commerically-purchased marisco that I enjoyed in the Sonoran town of Caborca.  Note that this marisco includes diced cucumber and celery slices, and is complimented with saltine crackers.

Not long ago I spent some time in Ensenada, Baja California and had the opportunity to dine on mariscos I purchased  from a street vendor, near the malecon on Ave. Alameda.  I watched the closely as the vendor prepared my marisco, asked a lot of questions and took notes.  I've been able to capture the taste of an Ensenada-style marisco quite well!

Buy the freshest seafood that you can find.  At home, I seafood from the seafood counter in my local supermarket, with good results.  In Ensenada, the vendors use fresh seafood that has just been unloaded from the fishing boats and is chilled over ice.

You can substitute seafood to your liking, using any combination of seafood, as long as they're divided into equal portions.  The marisco that I ate in Ensenada had starfish in in, rather than scallops.  The vendor showed me the starfish, and then cut it up and used a portion of it in my marisco.  Needless to say, it was tasty!


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