Ah yes! 🌶🍤 The Mexican shrimp cocktail (Coctel de Camarones) is bright, tangy, slightly spicy, and utterly refreshing. It’s like ceviche meets cocktail hour. Here’s a classic recipe:
Mexican Shrimp Cocktail (Coctel de Camarones)
Ingredients (4 servings)
- 1 lb cooked shrimp, peeled and deveined
- 1 cup tomato juice or Clamato
- ½ cup ketchup
- ¼ cup fresh lime juice (about 2–3 limes)
- 1 small cucumber, diced
- 1 small avocado, diced
- ½ small red onion, finely diced
- 1–2 jalapeños, minced (adjust for heat)
- ÂĽ cup fresh cilantro, chopped
- 1 tsp hot sauce (optional)
- Salt and pepper to taste
- Optional garnish: lime wedges, tortilla chips, or celery sticks
Instructions
- Prepare the shrimp
- If using raw shrimp, boil in salted water with a bay leaf until pink (~3–4 min), then cool.
- Mix the base
- In a bowl, combine tomato juice, ketchup, lime juice, hot sauce, salt, and pepper.
- Add vegetables & shrimp
- Stir in cucumber, onion, jalapeño, cilantro, and shrimp. Mix gently.
- Add avocado last
- Gently fold in avocado so it doesn’t mash.
- Chill & serve
- Refrigerate 30–60 minutes before serving for flavors to meld.
- Serve in glasses, bowls, or even small mason jars. Top with extra cilantro and lime wedges.
Pro Tips
- Use medium to large shrimp for a more impressive cocktail.
- Adjust spiciness by changing jalapeños or hot sauce.
- Chilled tomato or Clamato juice = best refreshing flavor.
- Serve with salted tortilla chips or crackers for dipping.
If you want, I can give a restaurant-style version with a creamy twist that uses avocado and mayonnaise, which is super popular in Mexico.
Do you want me to give that version too?
