Mexican Seafood Cocktail

ORIGINAL MEXICAN SHRIMP COCKTAIL

Original Mexican Shrimp Cocktail image

Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!

Provided by JeffnJamie

Categories Appetizers and Snacks Seafood Shrimp

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

4 roma (plum) tomatoes, diced
1 cup sweet onion (such as Vidalia®), diced
½ cup ketchup
½ cup tomato and clam juice cocktail
½ cup prepared salsa
3 tablespoons chopped fresh cilantro
2 tablespoons prepared salsa verde
2 teaspoons lime juice
2 teaspoons hot pepper sauce (such as Tapatio®)
1 clove garlic, minced
1 pound frozen cooked shrimp - thawed, peeled, and deveined
2 ripe avocados - peeled, pitted, and cubed

Steps:

Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

Nutrition Facts : Calories 333 calories, Carbohydrate 28.7 g, Cholesterol 172.6 mg, Fat 16 g, Fiber 9 g, Protein 22.8 g, SaturatedFat 2.5 g, Sodium 934.9 mg, Sugar 13.2 g

MEXICAN SEAFOOD COCKTAIL

Mexican Seafood Cocktail image

Categories Salad Shellfish Tomato Vegetable Appetizer No-Cook Quick & Easy Cinco de Mayo Seafood Crab Avocado Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 first-course or light main-course servings

Number Of Ingredients 11

Ingredients

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
Accompaniment: oyster crackers or saltines (optional)

Steps:

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

MEXICAN-STYLE SHRIMP COCKTAIL

Mexican-Style Shrimp Cocktail image

Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.

Provided by Rick Bayless

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound Jumbo shrimp, peeled and deveined
1 cup ketchup
1 cup freshly-squeezed lime juice, plus 2 tbsp
1 tablespoon hot sauce, preferably Mexican (add more to taste)
2 tablespoons extra-virgin olive oil
1/3 cup chopped cilantro, plus several sprigs for garnish
1/2 medium white onion, chopped (about 1/2 cup)
1 cup jícama and/or cucumber, diced and peeled
1 avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas, chips or saltine crackers for serving

Steps:

Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
Garnish with lime and serve with tostadas, chips, or saltine crackers.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

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

Ingredients

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

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

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