This jewel-toned shrimp cocktail swaps traditional cocktail sauce for a bright, autumn-inspired fruit salsa. The mix of pomegranate seeds, persimmons, apples, and herbs brings color and freshness to the table, making it perfect for holiday celebrations. The flavors pair beautifully with champagne, and for a luxurious twist, you can add or substitute chunks of chilled lobster.
INGREDIENTS:
Salsa
½ cup pomegranate seeds
½ cup Fuyu persimmon, diced finely, about the size of pomegranate seeds
½ cup Mutsu or Golden Delicious apple, diced finely
½ cup pear-apple (optional), diced finely
1 heaping tablespoon shallot, minced
1 teaspoon rice vinegar, or as needed
1 tablespoon orange juice, or as needed
½ tablespoon finely shredded shiso, mint, cilantro, or a combination (optional)
Shrimp Cocktail
1½ pounds 26-30 size shrimp, cooked, peeled and cleaned, chilled
1 cup avocado, cut into ½ inch dice
2 tablespoons tobiko*
8-16 chives, cut into 3-inch pieces from the tip down (reserve the rest for another use)
*Tobiko is flying fish roe used in sushi; it adds tiny bursts of texture. Available in Asian markets or well-stocked grocers. Do not substitute with larger or saltier roe like ikura or masago.
METHOD:
For the salsa:
In a medium bowl, combine pomegranate seeds, persimmon, apple, pear-apple (if using), and shallot. Drizzle with rice vinegar and orange juice, then toss gently to coat. Taste and adjust acidity with more vinegar or juice if needed. Add herbs just before using.
For the shrimp cocktail:
In a large, non-reactive bowl, gently fold the shrimp into the salsa. Add avocado and carefully fold again to avoid mashing.
Divide the mixture into 4 wine or martini glasses (or 8 small shallow bowls). Top each portion with tobiko. Garnish with 2 chive tips arranged in a “V” facing the guest. Serve well chilled.
YIELD: This recipe makes 4 large cocktails or 8 small starters.
