As a kid, I remember the Coctel de Camarones or Mexican Shrimp Cocktail, that my Dad would prepare. And as a kid, I also remember that it was mostly for the adults, lol! We would get a little taste and we were happy as could be. I mean feeding Coctel de Camarones to 8 kids plus 2 adults could get pretty expensive. My family’s recipe was pretty close to this one, minus the Clamato juice. We would use V-8 juice instead and make it really spicy. It’s great as starter for a special meal or as a light meal on it’s own.
1 pound large uncooked shrimp, cleaned and peeled
5 cups water
1 1/4 cups ketchup (I used a spicy ketchup)
1 1/4 cups Clamato juice
2 cups english cucumber, diced
1 to 2 serranos, minced
2 roma tomatoes, seeded, diced
1/3 cup white onion, finely diced
1/3 cup cilantro, chopped, plus more for garnish
1 large avocado, diced
Juice of 3 to 4 key limes
Salt and pepper to taste
Valentina or Tapatio hot sauce to taste
Saltine crackers or tostadas
1. Poach the shrimp in boiling, salted water for just 2 minutes or until they turn pink. Drain and transfer shrimp to a bowl of ice water, set aside.
2. In a large bowl, combine all of the ingredients in the order listed. Taste for salt, pepper and hot sauce. Drain the chilled shrimp and add to the sauce mixture. Cover and chill for 1 hour before serving. Serve with saltine crackers, garnish with more cilantro. Yields up to 6 servings.