green chile seafood cocktail


This is the New Mexico interpretation of the Mexican shrimp / seafood cocktail. The green chile adds its typical flavor to an already delicious dish.

See also: coktel de camarones, mixed seafood cocktail.
Instead of serving the vegetables as side dishes for personal serving as with the latter, here they were added to the stew after the tomatoes and green chile were done, and then warmed through without boiling.

I didn't have frozen seafood mix at hand. I used canned clams and seafood instead. The 3 cans provided sufficient clam juice for this recipe.


This is what you need for 4-6 servings:


  • 1 lb. salad shrimp, tail-off
  • 1 lb. XL shrimp, tail-on
  • 1 can baby clams
  • 1 small can minced clams
  • 1 can Sol-Mex seafood cocktail


  • 1/2 cup tomato ketchup
  • 4 large beefsteak tomatoes
    or 10 roma tomatoes
  • 1 large onion
  • 1 large salad cucumber
  • 1/2 head celery
  •  2 cups green chile, chopped
  • 1-2 jalapeno peppers
  • S&P
Pic1: green chile seafood cocktail
It looks so much better in that big glass.


  • soy / Worcestershire sauce
  • chipotle peppers / hot sauce
  • up to 10 limes



Pic2-4: ingredients: tomatoes, celery onion, cucumber, peppers, limes, green chile, canned seafood


Pic5-7: tomatoes & green chile; onions; cucumber & celery


Pic8: mix
Pic9: cilantro
Pic10: shrimp, seafood cocktail


Pic11: baby clams
Pic12: jalapeno pepper
Pic13: mix & simmer


Pic14: served
Pic15: lime juice
Pic16: with lime juice