Mexican-Style Shrimp Cocktail - How to Make a Mexican-Style Seafood Cocktail

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is lower in calories and more nutritious; canned tuna is budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity; vinegar is often cheaper.

Start with 1 pound of peeled and deveined shrimp, preferably 25 to a pound size.

Instead of boiling, cook shrimp in clam juice with a pinch of dry oregano on medium-high heat until boiling.

Add shrimp to the boiling clam juice and cook for about 2 minutes, stirring with a small wooden spoon until just barely cooked.

Remove shrimp from the pot using a strainer and reserve the clam juice liquid to cool.

Once cooled, chop the shrimp into three pieces, removing any veins if necessary.

In a bowl, combine a generous cup of quartered cherry tomatoes and a generous helping of premium ketchup.

Pour in the cooled and strained clam juice infused with shrimp flavor.

Add freshly squeezed lime juice to the mixture.

Dice and add English cucumber, red onion, celery, and jalapeno to the bowl.

Add a generous handful of chopped cilantro, cayenne, a splash of Mexican hot sauce, and kosher salt to taste.

Mix all the ingredients together with a spatula, adjusting flavors as desired.

Add the chopped shrimp to the bowl and mix thoroughly, pressing the shrimp down to absorb flavors.

Cover the bowl and refrigerate for at least 2 to 3 hours to chill and allow flavors to meld.

Check the viscosity after chilling; if too thick, thin with tomato juice, clam juice, or pickle brine as needed.

Taste for salt, acid, and spice, adjusting as necessary.

Dice half an avocado and add it to the cocktail, stirring gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens