Vuelve a la Vida (Seafood Cocktail "Back to Life")
Spicy mixed seafood cocktail, famous for "reviving" anyone.
About this recipe
Vuelve a la Vida is a mixed seafood cocktail from Veracruz combining prawn, squid, oyster and crab in a spicy tomato sauce.
History & Origin
Vuelve a la Vida is one of Mexico's most famous and popular seafood cocktails, originating from the port of Veracruz. Its name is no coincidence: according to popular tradition, this dish has revitalising powers thanks to the combination of fresh seafood, citrus and spice, being the perfect remedy for a hangover after a night of jarocho partying. On the Veracruz malecón, seafood stalls serve Vuelve a la Vida in large glasses or goblets, mixing cooked prawns, squid, fresh oysters, shredded crab and sometimes scallops. The sauce combines ketchup, hot sauce, lime juice, Worcestershire sauce and a touch of habanero salsa. The result is an explosion of flavours between sweet, sour, spicy and marine.
Estimated cost
£10.20
Total cost
£2.55
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
280
Calories
30g
Protein
22g
Carbohydrates
5g
Fat
2g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cook the prawns and squid in salted water for 3-5 minutes. Cool in iced water. Slice the squid into rings.
- 2
Shred the crab, removing cartilage. Clean the fresh oysters.
- 3
Prepare the sauce: mix ketchup, hot sauce, Worcestershire sauce, lime juice and salt.
- 4
Combine all the seafood with the chopped onion and coriander.
- 5
Pour the sauce over the seafood. Refrigerate for 30 minutes.
- 6
Serve in large glasses with crackers and avocado.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRelated Articles
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Camarones Roca (Rock Prawns with Sweet & Tangy Sauce)
Battered prawns with creamy sweet and tangy sauce, Baja California pride.
Tiritas de Pescado (Zihuatanejo Raw Fish Strips)
Raw fish strips marinated in lime with red onion and habanero, Zihuatanejo style.
Pulpo Enamorado Marinated Octopus with Pickled Red Onion
Cooked octopus marinated in pickled red onion vinaigrette, lemon and herbs.
Pescado a la Talla (Charcoal-Grilled Butterflied Fish)
Butterflied red snapper grilled over charcoal with red guajillo chilli adobo, Guerrero style.