Mexican shrimp cocktail,

Here’s a classic Mexican Shrimp Cocktail (Cóctel de Camarones) recipe—fresh, tangy, and slightly spicy:

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Ingredients (Serves 4)

• 1 pound cooked shrimp, peeled and deveined

• 1 cup tomato juice (or Clamato for more authentic flavor)

• 1/2 cup ketchup

• 1/4 cup fresh lime juice (about 2 limes)

• 1/2 cup finely chopped cucumber

• 1/2 cup finely chopped tomato

• 1/4 cup finely chopped red onion

• 1/4 cup chopped fresh cilantro

• 1–2 jalapeños, seeded and finely chopped (adjust to taste)

• 1 avocado, diced

• Salt and pepper, to taste

• Optional: hot sauce (like Valentina or Tabasco)

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Instructions

1. Prepare the shrimp:

   • If shrimp are raw, boil them in salted water for 2–3 minutes until pink and opaque.

   • Drain, cool, and chop into bite-sized pieces if large.

2. Mix the cocktail base:

   • In a large bowl, combine tomato juice, ketchup, lime juice, salt, pepper, and hot sauce if using.

   • Stir well to create a tangy, slightly spicy base.

3. Add vegetables and shrimp:

   • Gently fold in cucumber, tomato, red onion, cilantro, jalapeño, and shrimp.

4. Chill:

   • Refrigerate for at least 30 minutes to let flavors meld.

5. Serve:

   • Spoon into individual glasses or bowls.

   • Top with diced avocado just before serving.

   • Serve with tortilla chips or saltine crackers on the side.

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💡 Tips:

• Use fresh lime juice for the best flavor; bottled lime juice can be too sharp.

• You can make it spicier with extra jalapeño or a few dashes of hot sauce.

• Some people like to add a little orange juice or clam juice for extra depth.

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I can also give a “street-style” Mexican shrimp cocktail version that’s served in a cup with hot sauce, lime, and Tajín for that classic market taste. Do you want me to do that?