Mexican shrimp cocktail

Here’s a bright, zesty, and refreshing Mexican Shrimp Cocktail — known as Cóctel de Camarón. It’s like a seafood ceviche meets gazpacho: tangy, spicy, and loaded with shrimp, veggies, and fresh lime. Perfect as an appetizer or light meal! 🍤🍅🌶️

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🇲🇽 Mexican Shrimp Cocktail (Cóctel de Camarón)

🧾 Ingredients:

• 1 lb (450 g) cooked shrimp, peeled & deveined (small to medium size; tails removed)

• 2 medium tomatoes, diced

• 1 small red onion, finely chopped

• 1–2 jalapeños, finely chopped (remove seeds for less heat)

• 1 avocado, diced

• 1 cucumber, peeled & diced

• 1/4 cup cilantro, chopped

• 1 cup Clamato juice (or tomato juice with a splash of clam juice or hot sauce)

• 1/4 cup ketchup

• Juice of 2–3 limes

• 1–2 tbsp hot sauce (like Valentina or Tapatío), to taste

• 1 tsp Worcestershire sauce

• Salt & pepper, to taste

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👩‍🍳 Instructions:

1. Chop and combine:

   • In a large bowl, mix the shrimp, tomatoes, onion, jalapeños, cucumber, and cilantro.

2. Mix the cocktail sauce:

   • In a separate bowl or directly in the shrimp mix, whisk together:

     • Clamato, ketchup, lime juice, hot sauce, and Worcestershire.

   • Season with salt and pepper to taste.

3. Combine and chill:

   • Pour the sauce over the shrimp mixture and stir gently to coat everything well.

   • Cover and chill for at least 30 minutes (or up to a few hours) to let the flavors meld.

4. Add avocado just before serving to keep it fresh and creamy.

5. Serve:

   • In chilled glasses or bowls, optionally rimmed with Tajín or chili salt.

   • Garnish with more cilantro, lime wedges, or a drizzle of hot sauce.

   • Serve with saltine crackers, tostadas, or tortilla chips.

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🌶️ Optional Add-ins:

• Diced mango or pineapple (for a sweet twist)

• A dash of beer in the sauce (Mexican-style!)

• Chopped celery or green olives for extra texture

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Would you like a low-sodium version, a spicy upgrade, or a vegan variation? I can tailor it for you!