Mexican Shrimp Cocktail with Fresh Cilantro and Avocado (Print version)
A chilled Mexican shrimp cocktail with juicy shrimp, lime, tomato sauce, cucumber, cilantro, and creamy avocado.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
6 cups (1.4 L) water
03 -
1 tablespoon kosher salt
04 -
1 lime, halved
For the cocktail sauce
05 -
1 cup (240 ml) tomato juice
06 -
1/2 cup (120 ml) bottled clam juice
07 -
1/3 cup (80 g) ketchup
08 -
1/4 cup (60 ml) fresh lime juice, plus more to taste
09 -
1-2 tablespoons Mexican-style hot sauce
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
For the fresh mix-ins
12 -
1 cup (130 g) diced cucumber
13 -
1 cup (160 g) diced tomato, seeded if very juicy
14 -
1/3 cup (50 g) finely diced red onion
15 -
1 small jalapeno, seeded and finely diced
16 -
1/2 cup (15 g) chopped fresh cilantro
17 -
1 large avocado, diced
18 -
Tortilla chips, tostadas, saltines, and lime wedges for serving
# Instructions:
01 -
Bring the water, salt, and lime halves to a gentle boil in a medium pot. Add the shrimp and cook for 2-3 minutes, until pink, opaque, and just firm.
02 -
Drain the shrimp and transfer them to a bowl of ice water for 3 minutes. Drain again, pat dry, and cut into bite-size pieces if the shrimp are large.
03 -
In a large glass or ceramic bowl, stir together tomato juice, clam juice, ketchup, lime juice, hot sauce, salt, and black pepper until smooth.
04 -
Fold in cucumber, tomato, red onion, jalapeno, and cilantro. Taste and adjust with more lime, salt, or hot sauce before adding the shrimp.
05 -
Add the chilled shrimp and stir gently. Fold in the diced avocado last so the pieces stay intact.
06 -
Cover and refrigerate for 15 minutes before serving. Spoon into chilled glasses or bowls with tortilla chips, tostadas, saltines, and lime wedges.
# Good to know:
01 -
Best served cold the day it is made.
02 -
Use cooked shrimp to skip the poaching step.
03 -
Add avocado shortly before serving for the best texture.