Coctel de Camarones-Mexican Shrimp Cocktail
Only on special occasions would my family prepare coctel de camarones(shrimp cocktail). Growing up in a family with roots from Northern Mexico, it was a lot of beans, rice, eggs, meat and potatoes. The shrimp was a delicious change of pace!
Servings 4 Servings
Ingredients
Ingredients
- 1 pound large uncooked shrimp cleaned and peeled
- 5 cups water for cooking the shrimp
- Salt to taste
- 1 cup 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
Instructions
Directions
- Add the five cups of water to a pot. Salt the water to your liking and heat to medium. Once the water comes up to a boil add the shrimp. Poach the shrimp in boiling water for just just 2 minutes or until they turn pink. Drain and transfer shrimp to a bowl of ice water, set aside.
- 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.
Video
Notes
During the summer, I like to add a few fresh fruits to my coctel de camarones. Mango, peaches and jicama are a tasty addition to garnish your Mexican shrimp cocktail! If you prefer the recipe with no ketchup, just omit it. Bump up the clamato a bit. It will appear watery.