Vuelve a la Vida

From 'Tu Casa Mi Casa' by Enrique Olvera

Vuelve a la Vida literally translates as 'come back to life; as this seafood cocktail is typically eaten the morning after a late night out.

Ingredients:

• 1.9 litres water
• A pinch of salt
• 2 sprigs fresh epazote
• 680g large shrimp
• 270g ketchup
• 120ml orange juice
• 120ml lime juice
• 25g coriander
• 7 plum tomatoes, chopped
• 1 large white onion, finely diced
• 3 serrano chillies, diced
• 12 oysters, shucked
• 2 large avocados, sliced
• Tostadas, for serving
• Saltine crackers, for serving
• 1 cooked octopus, tentacles only, cooked and sliced:
  • For cooking the Octopus:
  • 5.7 litres water
  • 130g coarse salt
  • 10 bay leaves
  • 10 black peppercorns
  • 2 medium white onions, halved
  • 1 head garlic, halved
  • 1 octopus, cleaned and thawed

Recipe:

1. In a pot, combine the water and enough salt so the water tastes like the sea. Add the epazote and bring to a simmer.
2. Poach the shrimp until they are cooked but still tender, about 6 minutes. Reserving 1 cup of the cooking water, drain the shrimp and when cool enough to handle, peel and set aside.
3. In a bowl, whisk together the ketchup, orange juice, lime juice, half the coriander, tomatoes, onion, and serrano chillies. Pour in some shrimp cooking liquid to lighten the texture if necessary.
4. To cook the octopus:
   1. In a large pot, combine the water, salt, bay leaves, peppercorns, onions, and garlic. Bring the water to a boil.
   2. Once the water is boiling, take the octopus by the head and submerge into the pot three times before leaving it in the water. (This is called scaring the octopus and prevents it from toughening up). Cover and return to a boil.
   3. Reduce the heat to a simmer and cook for 45 minutes. Remove from the heat and let the octopus rest covered for 25 minutes.
   4. Use tongs to remove the octopus from the water and drain well. Remove the head and mandibles and discard.
5. Add the cooked shrimp, cooked octopus, and raw oysters.
6. Garnish with the rest of the coriander and avocado. Serve with tostadas and saltines on the side.