Seafood Cocktail Sauce
This dish builds ketchup, chili sauce and prepared grated horseradish into a comforting meal you can have ready in about 60 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a medium bowl, stir together the ketchup and chili sauce until smooth.
- Whisk in the prepared horseradish, starting with 2 tablespoons and adding more to reach the level of heat you like.
- Add the lemon juice, Worcestershire sauce and hot pepper sauce, then whisk to combine.
- Season with the coarsely ground black pepper and a little salt to taste.
- Taste and balance the sauce, adding extra lemon juice for brightness or more horseradish for a sharper bite.
- Cover and chill the sauce for at least 1 hour so the flavours meld and the horseradish bloom mellows slightly.
- Serve cold alongside chilled cooked shrimp, crab or oysters, and keep any leftovers refrigerated for up to five days.
You'll use: Whisk
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Seafood Cocktail Sauce take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Seafood Cocktail Sauce is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cocktail de fruits de mer - sauce Riesling - son riz saffrané.JPG (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.