AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
MEXICAN SEAFOOD COCKTAIL
Given a choice, I'd really rather be eating a Mexican cóctel de mariscos, a tall glass filled with seafood and topped up with an extraordinary tomato salsa spiked with jalapeños and serranos, chopped onion and fresh lime juice. Whenever my travels in Mexico take me to coastal regions, I always stop by at least one beach restaurant to indulge in this stellar concoction. It is known there, aptly, as vuelve a la vida, or "return to life," whether for a diner in need of restoration or as a morning-after hangover cure.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a stovetop grill or charcoal barbecue to high (or use broiler if desired). Place tomatoes and chiles on grill and allow to char, turning to black on all sides, about 5 minutes. Let cool to room temperature; do not peel. Chop tomatoes in quarters and place in jar of a blender. Cut stems off chiles, then cut them lengthwise. Remove seeds if desired. Add chiles to blender jar, along with 1/2 teaspoon salt, the pimentón and 1 cup water. Blend to a rough purée, then pour into a bowl and let cool. You should have about 3 cups.
- Put the clams and 1 cup water in a wide skillet with lid. Set pan over high heat and bring to a boil. Cover and let cook until all clams have opened, about 5 minutes. Transfer clams and cooking juices to a large bowl and let cool. Repeat process with mussels, adding another 1 cup water to pan. Transfer to another bowl (separate from clams).
- Put shrimp in the wide skillet and cover with well-salted water. Place pan over high heat and bring to a simmer, then cook 1 minute. Remove shrimp with slotted spoon and let cool. Add squid to the same pan with simmering water and let cook just until firm, about 30 seconds. Drain squid and let cool.
- Pluck clams and mussels from their shells, reserving clam juice. Peel and devein shrimp and cut in half lengthwise.
- Thin tomato sauce with 1/2 cup clam juice. (Save mussel juice for another use; refrigerate for up to 2 days, or freeze it.) Add lime juice and adjust seasoning. Ladle a little sauce into 4 wide glasses or bowls. Add clams, mussels, shrimp, squid and crab meat to each glass. Add chopped onion and scallion to each glass, then top with remaining sauce. Gently stir with a teaspoon to distribute ingredients. Chill well. Just before serving, garnish with sliced serrano chile and cilantro. Serve with lime wedges.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 1 gram, Sodium 940 milligrams, Sugar 4 grams, TransFat 0 grams
CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.
Provided by Levi Goode
Categories Seafood Shellfish Shrimp Crab Avocado Chile Pepper Tomato Olive Cilantro Appetizer Summer Lime Juice Salsa
Yield 4-6 appetizer servings
Number Of Ingredients 18
Steps:
- Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
- Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
- Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
- Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
- Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
- Do Ahead
- Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
- This recipe and headnote have been updated as a part of our archive repair project.
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