Mexican Shrimp Cocktail
From a Chef's Kitchen
Cóctel de Camarónes, simply known as Mexican Shrimp Cocktail, doesn't resemble an American shrimp cocktail at all. I'll bet you'll find this variation way more tasty and exciting!
- 1 medium white onion
- 6 large cloves garlic, coarsely chopped
- 2 tablespoons salt, plus more to taste
- 1 tablespoon freshly ground black pepper
- 1 pound large shrimp, peeled, deveined and tails removed except for 6 to place on top as part of the garnish
- 0.75 cup ketchup
- 0.75 cup clam juice
- 2 to 3 tablespoons lime juice (or to taste)
- mexican hot sauce (to taste)
- 0.5 small jicama, peeled and diced (about 1 cup)
- 0.5 large English cucumber (diced)
- 2 medium avocados, peeled, pitted and chopped
- 1 cup chopped cilantro, loosely packed
- lime wedges (for serving)
- cilantro springs (for serving)
- Cut onion in half. Dice half and cut the other half into large chunks. Place diced onion in a sieve and run under cold running water; drain.
- Fill a saucepan with water. Add onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. Drain and let shrimp cool. Discard onion and garlic.
- Combine ketchup, clam juice, lime juice and hot sauce.
- In another bowl, combine cooled shrimp, diced onion, jicama, cucumber, avocado and cilantro.
- Pour dressing over shrimp and vegetable combination, toss to coat. Serve in large, wide-rimmed glasses with a shrimp (with tail) on top. Garnish with a lime wedge and cilantro springs.