Coctel de Camaron (Mexican Shrimp Cocktail)
When you’re in the mood for something light yet loaded with flavor, Cóctel de Camarónes (Shrimp cocktail) makes a great afternoon snack or light no-cook dinner.
Ingredients
- 1/2 red onion diced
- 2 limes freshly squeezed
- 1 pound chilled cooked medium shrimp - peeled deveined, and tails removed, cut into chunks*
- 2 Roma plum tomatoes, chopped
- 1 cucumber finely chopped
- 1 jalapeno pepper seeded and finely chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 ½ cups chilled tomato and clam juice cocktail such as Clamato®
- 1 cup of Ketchup chilled
- 1 bunch fresh cilantro - stems discarded and leaves chopped
- 2 tablespoons hot pepper sauce such as Valentina®
- 2 avocados - peeled pitted, and chopped
Instructions
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
- Meanwhile, toss the chopped shrimp, Roma tomatoes, cucumber, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir the dressing into the shrimp mixture.
- Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, for at least 1 hour.
- Serve with crackers or fried corn tortilla chips
Tried this recipe?Mention @thebusyabuelita or tag #thebusyabuelita!