mexican shrimp cocktail

A healthy and flavorful dish with chilled shrimp in a tomato sauce with cucumber, avocado and cilantro. Serve cold with tortilla chips for a festive party appetizer or a quick weeknight meal.

Mexican Shrimp Cocktail

shrimp

tomatoes

ketchup

tomato sauce

red onion

cucumber

celery (finely chopped)

cilantro

garlic (minced)

jalapeño (seeds removed and finely chopped (optional))

juice from 1 lime

Mexican hot sauce (like Cholula or Tapatio)

ground pepper

sea salt

avocados

tortilla chips (for serving)

In a large bowl combine tomatoes, ketchup, tomato sauce, red onion, cucumber, celery, cilantro, garlic, jalapeño, lime juice, pepper and salt. Taste and add extra seasoning if needed.

Cover, and refrigerate 2 to 3 hours to let the flavor build and chill the sauce. Add shrimp and avocado chunks right before serving.

Serve in a large bowl or in small cocktail glasses with a side of tortilla chips for dipping.

Mexican Shrimp Cocktail is an appetizer that looks impressive but comes together with hardly any fuss. It’s cool, refreshing, and perfect for everything from Cinco de Mayo to gamedays or casual weekend hangouts. You can prep it ahead of time and keep it chilled until you&#039;re ready to serve, and it&#039;ll taste just as fresh the day you made it. While it can be frozen, it’s definitely at its best when served fresh and crisp, straight from the fridge.

tomato juice

lime juice

cucumber (diced)

red onion (finely diced)

tomato (diced)

avocado (diced)

jalapeño (minced (optional for spice))

Salt and pepper (to taste)

Hot sauce (to taste (optional))

Tortilla chips or crackers (for serving)

Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to an ice bath to stop the cooking. Once chilled, chop into bite-sized pieces if desired.

In a large bowl, mix the tomato juice, lime juice, hot sauce (if using), salt, and pepper. Taste and adjust the seasoning as needed.

Stir in the cucumber, red onion, tomato, and jalapeño until evenly combined. Gently fold in the shrimp, ensuring it's well coated in the mixture.

Add the avocado and cilantro, mixing carefully to keep the avocado intact. Cover and refrigerate for at least 30 minutes to enhance the flavors.

Serve chilled in individual glasses or bowls, garnished with extra cilantro if desired. Enjoy with tortilla chips or crackers.

celery (about 2 stalks)

jalapeno

Roma tomatoes (about 2 tomatoes)

ketchup (or Clamato juice)

clam juice

limes (juice of)

sea salt and fresh ground pepper

hot sauce to taste (optional)

Add the shrimp to a small pot and cover with water then season with salt. Turn the heat to high and cook the shrimp while stirring until they have just turned pink. Drain from the water and cool.

Cut the shrimp into bite sized pieces saving 4-6 whole pieces depending on how many cocktails you are making.

Add the cut shrimp, tomato, onion, cucumber, celery, jalapeno, and cilantro to a large mixing bowl and mix well.

Mix together the ketchup, clam juice and lime juice juice then and to the shrimp bowl and mix well.

Season the shrimp cocktail with sea salt and fresh ground pepper and add a few drops of hot sauce if you are using it.

Add the diced avocado and mix gently, then cover the bowl and chill for an hour or so.

This beautiful bowl of Seafood Cocktail is known as Jaiba and Shrimp Coctel. It&#39;s my families traditional recipe made from the freshest produce, clams and tastiest chilled seafoods. It&#39;s doused in tomato cocktail juice and lime for a flavor-bomb of goodness you&#39;re gonna love.

Jaiba and Shrimp Coctel with Clams

imitation crab (aka jaiba, about 1.25 lbs)

shrimp (cooked and de-shelled)

baby clams (canned)

cilantro (finely chopped)

celery (small diced)

onion (small diced)

tomato cocktail juice (or spicy tomato cocktail juice)

limes (4 juiced, 4 wedged on the side)

serrano pepper (small

Shred all imitation crab, de-shell and remove tails from cooked shrimp, drain clams (optional) and place in large bowl set aside in fridge.

Note: If defrosting the ceviche and notice excess liquid, simply strain ceviche. You don’t need to pat it dry or anything, just let the excess drain off.

Dice all remaining ingredients: cucumber, onion, celery, cilantro.

Combine all ingredients in large seafood bowl, including tomato cocktail juice, juiced lime, and with large serving spoon gently mix ingredients.

Serve immediately and enjoy or refrigerate for later consumption.

Ensure all ingredients are chilled for freshest taste; including can of baby clams.

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Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Jaiba and Shrimp Coctel with Clams

Top 4 mexican shrimp cocktail recipes from across the web

The most viewed mexican shrimp cocktail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Jaiba and Shrimp Coctel with Clams

The most viewed mexican shrimp cocktail recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine