Mexican shrimp cocktail

Here’s a classic Mexican Shrimp Cocktail (Cóctel de Camarones)—fresh, tangy, and perfect chilled 🍤🍅

Mexican Shrimp Cocktail

Ingredients

• 1½ lbs shrimp, peeled & deveined
• 1 cup ketchup
• ½ cup clam juice or seafood stock
• ¼ cup fresh lime juice (about 2–3 limes)
• 1–2 tbsp hot sauce (Valentina, Cholula, or Tapatío)
• ½ small red onion, finely chopped
• 1–2 Roma tomatoes, diced
• ½ cucumber, peeled & diced
• 1 jalapeño or serrano, minced (optional)
• ¼ cup fresh cilantro, chopped
• Salt & black pepper to taste
• 1 ripe avocado, diced (for serving)

To serve

• Saltine crackers or tostadas
• Extra lime wedges

Instructions

1. Cook the shrimp:
   Bring salted water to a boil, add shrimp, cook 2–3 minutes until just pink.
   Drain and immediately cool in ice water. Chop shrimp into bite-size pieces.
2. Make the cocktail base:
   In a large bowl, mix ketchup, clam juice, lime juice, and hot sauce.
3. Add the fresh ingredients:
   Stir in onion, tomatoes, cucumber, chile, cilantro, and shrimp.
4. Season & chill:
   Add salt and pepper to taste. Refrigerate at least 30 minutes.
5. Finish & serve:
   Top with avocado just before serving. Serve cold with crackers or tostadas.

Tips

• Like it spicier? Add a splash of salsa picante or a pinch of chili powder.
• More citrusy? Increase lime juice slightly.
• Traditional Mexican-style is more savory than sweet, so don’t overdo the ketchup.

If you want, I can give you a Sinaloa-style, extra-spicy, or elegant party presentation version next.