Coctel de Camarones (Mexican Shrimp Cocktail) Recipe
Coctel de Camarones, or Mexican Shrimp Cocktail, is a refreshing, zesty seafood appetizer featuring cooked shrimp tossed with fresh vegetables, tangy lime juice, and a flavorful tomato-based sauce, finished with creamy avocado and cilantro. Perfect for a light meal or party starter, this chilled dish combines spicy, citrusy, and savory notes for an authentic taste of coastal Mexican cuisine.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Vegetables and Herbs
- 1/4 cup onion, finely chopped
- 2 roma tomatoes, finely diced
- 1 cucumber, finely diced
- 1-2 jalapeños peppers, seeded and finely diced
- 1 bunch cilantro, stems discarded and leaves chopped
- 2 avocados, peeled, pitted, and diced
Seafood
- 1 lb cooked medium-sized shrimp, peeled, deveined, and tails removed
Liquids and Sauces
- Juice of 3 limes (about 1/4 cup)
- 1 1/2 cups tomato juice (such as Clamato)
- 1 cup ketchup
- 2 teaspoons hot pepper sauce
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the onion and lime juice mixture: In a small bowl, combine the finely chopped onion with the fresh lime juice. Let this mixture stand for 10 minutes to allow the onions to soak up the citrus flavor.
- Combine the shrimp and vegetables: In a large bowl, add the cooked shrimp, diced tomatoes, diced cucumber, jalapeños, salt, and pepper. Gently mix to combine, setting this mixture aside.
- Adjust spiciness: Add more jalapeños if you prefer a spicier cocktail, mixing well to incorporate the heat.
- Make the tomato-onion sauce: To the onion and lime juice mixture, add tomato juice, ketchup, and hot pepper sauce. Use a fork to whisk these ingredients together until fully combined.
- Combine sauce with shrimp mixture: Pour the tomato-onion sauce into the large bowl with shrimp and vegetables. Stir gently until everything is well coated.
- Add cilantro and avocado: Fold in the chopped cilantro and diced avocado carefully to avoid mashing the avocado pieces.
- Chill the cocktail: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the cocktail become nicely chilled.
- Serve and enjoy: Optionally top each serving with additional avocado for garnish. Serve cold and enjoy this zesty Mexican shrimp cocktail.
Notes
- You can adjust the level of heat by increasing or decreasing the amount of jalapeño peppers.
- For a smoother presentation, top off the serving with avocado pieces instead of mixing them in to prevent them from becoming mushy.
- Use fresh, high-quality cooked shrimp for the best flavor and texture.
- This cocktail can be prepared a few hours ahead of time, making it convenient for parties.
- If Clamato juice is not available, you can substitute with tomato juice mixed with a splash of clam broth or Worcestershire sauce for similar flavor.
