Mexican Shrimp Cocktail

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The “Puerto Vallarta” Mexican Shrimp Cocktail

This is the ultimate “refresh” dish—perfect for a warm Moroccan night or a sunny afternoon.

CategoryDetails
Prep Time20 minutes
Chill Time30 minutes
Total Time50 minutes
Yield4 servings

🍴 Ingredients

  • The Protein:
    • 1 lb Cooked shrimp (peeled, deveined, tails off—medium size)
  • The “Broth” Base:
    • 1 cup Ketchup
    • 1 cup Clamato juice (or tomato juice with a pinch of salt)
    • ¼ cup Fresh lime juice
    • 2 tsp Hot sauce (like Cholula or Valentina)
    • 1 tsp Worcestershire sauce
  • The Fresh Mix-ins:
    • 1 Large avocado, diced
    • ½ English cucumber, diced
    • 1 Roma tomato, seeded and diced
    • ¼ cup Red onion, finely minced
    • ¼ cup Fresh cilantro, chopped

👩‍🍳 Instructions

1. The Chilled “Vortex”

  • In a large glass bowl or pitcher, whisk together the ketchup, Clamato, lime juice, hot sauce, and Worcestershire sauce.
  • The “Salt” Check: Taste the base. Depending on your brand of Clamato, you may not need any extra salt, but a crack of black pepper is always welcome.

2. The Vegetable Prep

  • Finely dice your cucumber, tomato, and onion.
  • The “Crunch” Tip: Keeping the dices uniform (about the size of a pea) ensures that every spoonful has a bit of everything, providing a consistent texture.

3. The Marriage

  • Gently fold the shrimp, cucumber, tomato, onion, and cilantro into the tomato base.
  • The Avocado Rule: Add the diced avocado last and fold very gently. You want the avocado to remain in distinct, creamy cubes rather than turning the sauce murky.

4. The Deep Chill

  • Cover and refrigerate for at least 30 minutes. A Mexican Shrimp Cocktail must be served ice-cold to be authentic. The flavors will deepen and the shrimp will “marinate” in the lime juice.

5. The Presentation

  • Ladle the cocktail into tall glasses. Garnish with an extra sprig of cilantro and a lime wedge on the rim. Serve with Saltine crackers or thick corn tortilla chips.

The “Jalapeño” Kick: If you like heat, finely mince one Jalapeño (remove seeds for less heat) and stir it into the base. The capsaicin pairs beautifully with the cooling cucumber and fatty avocado.

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