Last updated 2 years ago
NYT Cooking: Versions of seafood “coctel” are found around the Caribbean, usually with ketchup as a base for the sauce. Here, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It’s a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more f...