Mexican Shrimp & Crab Cocktail

Here’s a classic Mexican Shrimp & Crab Cocktail (Cóctel de Camarón y Jaiba)—fresh, tangy, and no alcohol 🍤🦀

Ingredients

• 1 lb shrimp, peeled & deveined

• 8 oz cooked crab meat (real or imitation)

• 1 cup tomato juice or Clamato (non-alcoholic)

• ½ cup ketchup

• Juice of 2 limes

• ½ small red onion, finely diced

• 1–2 Roma tomatoes, diced

• 1 cucumber, peeled & diced

• 1 avocado, diced

• 1–2 Tbsp cilantro, chopped

• Salt & black pepper, to taste

• Optional heat: hot sauce or a pinch of chili powder

Instructions

1. Cook the shrimp:
   Boil shrimp in lightly salted water for 2–3 minutes until pink.
   Drain and chill, then chop into bite-size pieces.

2. Make the base:
   In a large bowl, mix tomato juice, ketchup, and lime juice. Season with salt and pepper.

3. Add mix-ins:
   Stir in shrimp, crab, onion, tomatoes, cucumber, and cilantro.

4. Chill:
   Refrigerate 30–60 minutes so flavors blend.

5. Finish & serve:
   Gently fold in avocado just before serving.

Serving Ideas

• Serve cold in cups or bowls

• Add saltine crackers or tostadas on the side

• Extra lime wedges for squeezing

Tips

• Want it spicier? Add a little Valentina or Tapatío.

• For extra seafood flavor, use a bit of the shrimp cooking liquid (cooled).

• Best eaten the same day for freshness.

If you want, I can make this extra spicy, shrimp-only, or show a quick shortcut version.