Deluxe Mixed Seafood Cocktail - Rick Bayless

Ingredients

• 6 ounces sashimi-quality boneless, skinless ocean fish fillet (snapper, halibut, grouper or bass are good choices)
• 1/2 cup fresh lime juice
• 1/2 cup ketchup
• 1 cup Clamato tomato cocktail
• 1/3 cup clam juice (or the poaching liquid from seafood you’ve cooked)
• 3 or 4 tablespoons (or more) vinegary Mexican bottled hot sauce (like Tamazula, Valentina, Búfalo or a chipotle-flavored one)
• 1 or 3 tablespoons Salsa Bruja or extra lime juice
• 2 or 3 tablespoons good olive oil (optional but recommended to smooth out sharpness)
• 1 pound (about 2 packed cups) chilled cooked seafood—small shrimp, cubed octopus or squid, small scallops (see note below on cooking)
• 8 fresh -shucked oysters (optional, but highly recommended)
• 1 medium -large (8-ounce) ripe tomato, chopped into ¼-inch pieces
• 1 small medium white onion, chopped into ¼-inch pieces and rinsed, plus a little extra for garnish
• About 1/2 chopped fresh cilantro, plus several sprigs for garnish
• 2 ripe avocados, split, pit removed, flesh scooped from the skin, cubed
• Tostadas or tortilla chips or saltine crackers for serving