Here’s a classic Mexican Shrimp Cocktail (Cóctel de Camarón) recipe—bright, tangy, and perfect as an appetizer or light meal.
Ingredients (Serves 4):
- 1 lb (450 g) cooked shrimp, peeled, deveined, and tails removed
- 1 cup tomato juice (or Clamato for a sweeter, slightly tangy flavor)
- ½ cup ketchup
- ¼ cup fresh lime juice (about 2 limes)
- 1 medium avocado, diced
- ½ cup finely chopped cucumber
- ½ cup finely chopped red onion
- ½ cup chopped cilantro
- 1–2 jalapeños, seeded and finely chopped (optional, for heat)
- 1–2 dashes hot sauce (optional)
- Salt and black pepper, to taste
- Tortilla chips or saltine crackers, for serving
Instructions:
- Prepare the Vegetables:
In a large bowl, combine chopped cucumber, red onion, cilantro, jalapeño (if using), and diced avocado. - Make the Cocktail Base:
In another bowl, mix tomato juice (or Clamato), ketchup, lime juice, and hot sauce. Season with salt and black pepper to taste. - Combine Shrimp and Vegetables:
Add the cooked shrimp to the vegetable mixture, then pour the tomato juice mixture over everything. Gently stir to combine. - Chill:
Refrigerate for 30 minutes to 1 hour to let flavors meld. - Serve:
Spoon into individual glasses or bowls. Garnish with extra cilantro or lime wedges. Serve with tortilla chips or crackers on the side.
💡 Tips:
- For extra freshness, use freshly squeezed lime juice instead of bottled.
- You can substitute cocktail sauce for ketchup if you prefer a spicier, more traditional flavor.
- Add a touch of diced mango or pineapple for a sweet twist.
If you want, I can also give a quick version that doesn’t require chilling but still tastes amazing. Do you want that version?
