Description
The Mexican version is more akin to a cool, savory seafood soup or chunky ceviche-style cocktail than the classic American shrimp cocktail, which consists of boiling shrimp served with a separate dipping sauce. Crisp veggies like cucumbers, onions, and tomatoes are combined with tender cooked shrimp, and the mixture is then submerged in a cold, zesty broth consisting of tomato juice, ketchup, lime juice, and spicy sauce. Usually served chilled in a big glass with corn tostadas or saltine crackers, it is topped with creamy avocado chunks and fresh cilantro.
Recipe: Authentic Mexican Shrimp Cocktail
- Prep time: 15 minutes
- Cook time: 5 minutes
- Chill time: 1–2 hours
- Servings: 4
Ingredients
- For the Shrimp:
- 1 lb large raw shrimp, peeled and deveined (or pre-cooked shrimp to save time)
- 4–5 cups water (salted generously to taste like the sea)
- For the Cocktail Sauce & Vegetables:
- One and a half cups of Clamato or tomato juice, such as V8
- Half a cup of ketchup
- Two or three fresh limes’ juice
- 1-2 tablespoons of Mexican hot sauce, like Tabasco, Valentina, or Tapatio
- ¼ cup coarsely chopped red onion
- One medium cucumber, chopped and peeled
- One diced Roma tomato
- ¼ cup finely chopped fresh cilantro
- For Serving:
- 1 large avocado, peeled, pitted, and diced
- Lime wedges
- Saltine crackers or corn tostadas
Instructions
- Cook the Shrimp: If using raw shrimp, bring the salted water to a boil. Add the shrimp and cook for just 2 minutes until they turn pink and opaque. Immediately drain and transfer them to a bowl of ice water to stop the cooking process.
- Mix the Base: In a large bowl, whisk together the tomato juice (or Clamato), ketchup, fresh lime juice, and hot sauce until smooth.
- Add the Veggies: Stir in the diced red onion, cucumber, tomato, and fresh cilantro into the tomato mixture.
- Combine & Chill: Add the cooled shrimp to the bowl and gently stir to coat. Cover and refrigerate for at least 1 to 2 hours so the flavors blend and the mixture gets ice-cold.
- Serve: Just before serving, gently fold in the fresh chunks of avocado. Ladle the cocktail into chilled glasses, garnish with extra cilantro and lime wedges, and serve with saltine crackers.