Authentic Mexican Shrimp Cocktail (Coctel de Camarones)
Mexican Shrimp Cocktail is a refreshing, vibrant, and tangy dish. Unlike the standard American version that relies on a thick horseradish sauce, this style is served chilled in a savory, slightly sweet tomato-citrus broth packed with fresh vegetables.
Ingredients
The Base
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1 lb (about 450g) cooked, peeled, and deveined shrimp (removing the tails makes it easier to eat with a spoon)
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1 cup Clamato juice (a blend of tomato and clam juice; plain tomato juice works in a pinch)
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1/2 cup ketchup
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1/4 cup freshly squeezed lime juice
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Hot sauce to taste (Valentina, Cholula, or Tapatío are excellent choices)
The Fresh Mix-ins
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1 large Roma tomato, diced
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1/2 medium red or white onion, finely diced
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1/2 English cucumber, peeled and diced
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1 to 2 jalapeño or serrano peppers, seeded and finely minced (adjust based on your spice preference)
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1/4 cup fresh cilantro, chopped
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1 large, ripe avocado, diced
Seasoning & Serving
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Salt and freshly ground black pepper to taste
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Saltine crackers or tostadas
Instructions
Prepare the Broth: In a large mixing bowl, whisk together the Clamato juice, ketchup, lime juice, and hot sauce. Taste and season with a pinch of salt and black pepper.
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Combine the Ingredients: Add the cooked shrimp, diced tomato, onion, cucumber, jalapeño, and cilantro to the bowl. Stir gently so all the ingredients are coated in the broth.
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Chill: Cover the bowl tightly and refrigerate for at least 30 minutes to an hour. Serving this dish ice-cold is essential, and the resting time allows the flavors to meld perfectly.
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Add the Avocado: Just before you are ready to eat, gently fold the diced avocado into the mixture. Adding the avocado at the very end ensures it keeps its texture and doesn’t turn brown or mushy.
Serve: Ladle the shrimp cocktail into large glass goblets, cups, or bowls. Serve immediately alongside a sleeve of saltine crackers or crispy tostadas.
Preparation Tip: If you are starting with raw shrimp, drop them into a pot of boiling, salted water for 2 to 3 minutes just until they turn pink and opaque. Immediately transfer them to a bowl of ice water to stop the cooking process and chill them before mixing them into the cocktail.
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