SeafoodEasy

Vuelve a la Vida (Seafood Cocktail "Back to Life")

Name: Vuelve a la Vida (Seafood Cocktail "Back to Life")
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 200 g Prawns; 200 g Squid; 100 g Oyster; 100 g Crab; 200 ml Ketchup; 3 tbsp Hot Sauce; 2 tbsp Worcestershire Sauce; 4 Lime; 1 White Onion; 4 sprigs Coriander; 1 tsp Salt

45 min (30 prep + 15 cook) Easy 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

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

Fat

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.