Mexican Shrimp Cocktail has the perfect blend of seasonings. This slightly tangy tomato sauce with shrimp, avocado and corn is the perfect summertime food to beat the heat.
3/4 lb medium shrimp, peeled, cooked and deveined (I used cooked baby shrimp because I like them!)
1 ½ c chilled Clamato juice OR 1 c chilled V8 plus 1/2 c chilled bottled clam juice
1/4 c ketchup
1/4 c fresh lime juice
1 t hot sauce such as Tabasco
1 t salt or to taste
½ c finely chopped white onion
1/4 c chopped cilantro
1 firm, but ripe avocado, peeled and cut into small chunks
1 ear cooked corn, sliced off the cob
If your shrimp aren’t cooked, poach them in 6 c boiling salted water about two minutes. Do not overcook! Drain and transfer to a bowl of ice water and cool for 3 minutes. Pat dry.
Stir together everything except shrimp, avocado and corn. (This can be made ahead and kept refrigerated until ready to serve.)
When ready to serve stir in shrimp, avocado and corn and spoon into parfait or martini glasses or a giant bowl!
Traditionally this is served with Saltines or oyster crackers.
This is not a true ceviche, because the shrimp does not cook in the lime juice. Feel free to also substitute poached fish.
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