Directions:
- Gazpacho Sauce:.
- In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated.
- To assemble:.
- Divide tomatoes, then avocado among 4 large martini glasses or deep goblets.
- Top with crab, dividing equally.
- Pour about 1/4 cup gazpacho sauce over crab in each glass.
- Divide shrimp, then lobster among glasses.
- Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.58 Kcal (1070 kJ) | ||
| Calories from fat | 99.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 88.9mg | 30% | |
| Sodium | 354.67mg | 15% | |
| Potassium | 582.31mg | 12% | |
| Total Carbs | 16.21g | 5% | |
| Sugars | 4.64g | 19% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 25.06g | 50% | |
| Vitamin C | 20.1mg | 33% | |
| Iron | 0.8mg | 4% | |
| Calcium | 74.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.66 Kcal (392 kJ) | ||
| Calories from fat | 36.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 17% | |
|---|---|---|---|
| Cholesterol | 32.58mg | 30% | |
| Sodium | 129.97mg | 15% | |
| Potassium | 213.38mg | 12% | |
| Total Carbs | 5.94g | 5% | |
| Sugars | 1.7g | 19% | |
| Dietary Fiber | 1.51g | 16% | |
| Protein | 9.18g | 50% | |
| Vitamin C | 7.4mg | 33% | |
| Iron | 0.3mg | 4% | |
| Calcium | 27.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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