Cocktail sauce can be used on any seafood. Traditionally it is used for shrimp, but can be eaten with other shellfish such as crab, lobster or different varieties of fish. It is is a great opportunity to add a ferment to your seafood dinner. This recipe serves two, but can easily be doubled or tripled.
*When you purchase seafood, it should always be wild caught and sourced from a location that is not off the coast of China. When seafood is fresh, it tastes very mild. As it ages, it will become more and more “fishy.” Flash frozen seafood is often the best because was preserved in the freshest state possible.
Ingredients for Fermented Cocktail Sauce
1 Tbsp. Fresh Squeezed Lemon Juice
½ Cup Fermented Ketchup
2 ½ Tbsp. Horseradish
Pinch of salt
Directions for Fermented Cocktail Sauce
Mix the fermented ketchup, horseradish, lemon juice and salt.
Defrost shrimp by running them under room temperature water.
Play with the flavors until you like the combination. If you like it to be more spicy, you may want to add extra horseradish. The fermented ketchup includes salt, so you may want to use less salt.
Once you have the ingredients already in your fridge, this recipe takes a quick three minutes to mix together. I am not sure how it stores, due to the how the lemon juice may interact with the other ingredients, but if you end up successfully keeping some in your fridge for a period of time, let us know.
I recommend making this delicious fermented cocktail sauce fresh with your meal.
Fermented Cocktail Sauce
Ingredients
- 1 Tbsp. Fresh Squeezed Lemon Juice
- ½ Cup Fermented Ketchup
- 2 ½ Tbsp. Horseradish
- Pinch of salt
Instructions
- Mix the fermented ketchup, horseradish, lemon juice and salt.
- Play with the flavors until you like the combination. If you like it to be more spicy, you may want to add extra horseradish. The fermented ketchup includes salt, so you may want to use less salt.
- I recommend making this delicious fermented cocktail sauce fresh with your meal.