Vuelve a la Vida (Venezuelan Seafood Cocktail)

1. For the seafood: Bring a large saucepan of water to the boil and prepare a bowl of iced water.
2. Add the prawns to the boiling water and simmer until pink, about 2 minutes. Using a slotted spoon, transfer the prawns to the iced water, keeping the saucepan of water boiling.
3. Add the clams to the boiling water and cook until the shells open, about 3 minutes. Transfer the clams to the iced water.
4. Pour away the boiling water, add the mussels to the same saucepan and cover with a lid. Leave until the mussels open in the residual heat, about 3 minutes. Transfer the mussels to the iced water.
5. Once the seafood is completely chilled, remove it from the iced water. Remove the clams and mussels from their shells and transfer to a medium bowl. You should have about 120g clams and 225g mussels. Add the prawns to the bowl; you should have about 450g.
6. For the sauce: Add the tomato sauce, Worcestershire sauce, lemon juice, apple cider vinegar, honey, salt and garlic powder to a medium bowl and whisk until well combined.
7. Stir the tomato mixture into the shellfish. Add the coriander, chives and red onion and gently stir to combine. Refrigerate until chilled, about 1 hour.
8. Serve in tall cocktail or parfait glasses, or in small bowls, with tostadas, tortilla chips or crackers.

Cook’s Note

Buy the freshest shellfish you can find for this dish; they should smell like the sea.