This dish is popular with all the people with hangovers in Baja. Will it cure what ails you? I don’t know; you went on the bender, not me. My friends at Crosby’s Crabs helped me put the ingredients together, and while it’s not authentic, it is tasty. (The original uses a special pacific clam.) This is sea forward and great for a brunch. Don’t worry, I cooked all the seafood. I hope you like it.

3/4 pounds 31-40 shrimp, peeled, deveined, and cut in half
1/2 pound of octopus, diced
20 bay scallops
1/4 pounds blue crab claw meat
4 oz tomato juice
4 oz fresh squid, diced
4 oz white wine
1/4 cup of lime juice (about 4 limes)
2 stalks celery, diced
1/4 cup onions, diced
1/4 cup green pepper, diced
1/2 cup corn kernels
1/4 cup sofrito
1 teaspoon Old Bay seasoning
1 teaspoon black pepper
1/2 jalapeño pepper, diced

Oil for cooking

In a bowl add squid, octopus, scallops, shrimp, and crab meat.

Add tomato juice, wine, and lime juice. Let sit for 15 minutes.

Heat a skillet to medium heat and add oil to coat.

Add corn, onions, celery, and green peppers.

Cook for 6-7 minutes. Add marinade liquid. Add sofrito.

Add seafood and cook for 5-6 minutes and add Old Bay, pepper, and jalapeño.