Mexican Shrimp Cocktail

Here’s a classic Mexican Shrimp Cocktail (Cóctel de Camarón)—fresh, zesty, and perfect chilled 🦐🇲🇽

Mexican Shrimp Cocktail (Cóctel de Camarón)

Ingredients (Serves 4–6)

• 1½ lbs shrimp, peeled, deveined, cooked & chopped
  (medium or large; tail off)

• 1 cup clamato (tomato–clam juice) or tomato juice

• ¼ cup ketchup

• ¼ cup fresh lime juice (about 3–4 limes)

• ½ small red onion, finely diced

• 1–2 jalapeños or serranos, minced (to taste)

• 1 medium cucumber, peeled & diced

• 1–2 Roma tomatoes, diced

• ¼ cup fresh cilantro, chopped

• 1 avocado, diced (add just before serving)

• Salt & pepper, to taste

• Optional: hot sauce (Valentina, Cholula, or Tapatío)

Instructions

1. Cook shrimp (if raw)
   Boil shrimp in salted water 2–3 minutes until pink. Immediately transfer to ice water, then chop.

2. Make the base
   In a large bowl, whisk clamato, ketchup, lime juice, salt, pepper, and hot sauce.

3. Mix
   Add shrimp, onion, jalapeños, cucumber, tomatoes, and cilantro. Stir gently.

4. Chill
   Cover and refrigerate at least 1 hour for best flavor.

5. Serve
   Stir in avocado just before serving. Serve cold in glasses or bowls.

Serving Ideas

• With saltine crackers, tostadas, or tortilla chips

• Garnish with lime wedges & extra cilantro

• Add a splash of beer for a coastal-style version

Variations

• Sinaloa-style: Add finely chopped celery

• Extra citrus: Mix in a little orange juice

• Spicy: Add chili powder or Tajín on top

• Seafood mix: Add octopus or crab meat

If you want, I can also share a no-ketchup version, aguachile-style, or make-ahead tips 😄