For the Old Sour:
2 cups fresh key lime juice, preferably, or other lime juice
1 tablespoon salt
1 or more small hot dried red chiles, optional
For the Seafood Salad:
12 small clams, such as littleneck clams or cherrystones
1 lime, halved
2 bay leaves
1 tablespoon salt
2 teaspoons freshly milled black pepper
1 to 2 small hot dried red chiles, or 1/2 teaspoon cayenne pepper
1 1/4 pounds large shrimp, shelled, and, if you wish, deveined
10 to 12 sea scallops, halved or quartered if larger than bite-size, or 3/4 pound conch, diced
3/4 pound red snapper or other white fish fillets, cut in bite-size chunks
1/3 cup finely chopped red bell pepper
1/4 cup minced red onion
2 tablespoons vegetable oil
Several splashes of hot pepper sauce, such as Tabasco
2 tablespoons minced parsley
Key limes, halved, or other limes, quartered lengthwise
FOR THE OLD SOUR:
Old sour is normally made ahead and stored for at least 4 to 6 weeks before serving. That kind of aging definitely benefits it, but if you're raring to toss together this refreshing seafood feast, even a day's aging will begin to develop the distinctive tang. Simply mix together the ingredients and pour into a small-necked bottle. With a rubber band or string, secure a small square of double thickness cheesecloth over the top and leave the bottle uncapped. Store in a cool dark cabinet until ready to use. After the old sour has aged a month or more, remove the cheesecloth and cap or cork the bottle. It keeps indefinitely at room temperature.
FOR THE SALAD:
Cook the clams and shrimp separately for best taste and texture. First dump the clams, 1/2 to 1 inch of water, and 1 tablespoon of old sour in a large saucepan. Steam over high heat until the clams open, 5 to 8 minutes. Discard any clams that don't open within several minutes of the others. Chill the clams for at least 1 hour. Drain the pan and rinse it.
Pour 8 cups of water in the pan and add 1 tablespoons of the old sour. Squeeze the lime into the water and then toss in the rinds. Add the bay leaves, salt, pepper, and chiles, and bring to a boil over high heat. Boil for 5 to 10 minutes to flavor the water. Stir in the shrimp and cook over high heat for just 2 minutes. (The water should just come back to a boil in this time.)
Immediately remove the pan from the heat and pour off half the cooing liquid. Pour the remaining liquid and shrimp into a bowl and add a half-dozen ice cubes. Place the bowl in the freezer, if you have space, or alternatively in the refrigerator. Cool the shrimp briefly until cold to your touch. Pour off the remaining liquid, cover, and refrigerate the shrimp for at least 1 hour.
While the clams and shrimp cool, mix together the scallops and fish in a large bowl with enough old sour to moisten the mixture, 4 to 6 tablespoons. Cover and refrigerate for at least 30 minutes to "cook" in the old sour. Gently stir in the clams and shrimp, along with the bell pepper, onion, oil, hot pepper sauce, and parsley. Serve in chilled stemmed glasses or clear glass bowls, if possible, to show the colors and shapes. Dust each portion with paprika and garnish with limes right before serving.
- per Serving
- Serves 6
- Fat. Total
- % Cal. from Fat