Seafood Cocktails
A seafood cocktail is a chilled appetizer of bite-sized cooked or raw seafood served in a small glass or dish with a tangy sauce. The style became popular in the United States in the early 20th century as a sophisticated starter course.
The classic version pairs chilled shrimp, crab, lobster, or scallops with cocktail sauce (a blend of ketchup, horseradish, Worcestershire sauce, and lemon juice), though remoulade, spicy Sriracha dressing, or citrus vinaigrette are common substitutes. The seafood is poached, steamed, or boiled just until cooked, then chilled before assembly.
Regional variants include Mexico's coctel de camarones, shrimp in a spicy tomato-based sauce, and Japan's seafood sunomono, sashimi dressed in vinegar.