Kathy's Mexican Shrimp Cocktail
Source of Recipe
Kathy's adapted from various recipes
Recipe Introduction
Searched and adjusted many times to replicate those amazing shrimp cocktails we had in Ensenada, Mexico years ago. Perfection!
List of Ingredients
1 (48 oz.) bottle Clamato or V8 juice
4 cups (or 40 oz. bottle) catsup
1 cup lime or lemon juice
4 1/2 cups water
5 tsp. bottled hot pepper sauce, (vinegar based type)
2 lbs. fresh or frozen shrimp, peeled, deveined, and cooked, (21-25 count)
1 cup chopped tomato
3 cucumbers, peeled and diced
5 medium avocados, seeded, peeled and cut into chunks
1/2 cup snipped fresh cilantro, *Optional or put on side
3/4 cup chopped onion, *Optional or put on side
Lime wedges, chopped *Optional or put on side
salt and pepper to tasteRecipe
**PLACE Clamato and ketchup in fridge 1 day before making. Cold and more refreshing to eat!
In small strainer, rinse chopped onion under cold water.
Shake off excess liquid.
In large bowl, stir together Clamato, ketchup, lime juice, water and hot sauce.
Mix gently and season with salt and pepper.
Add shrimp, tomato, cucumber and toss to coat.
*Cover and chill for 2 - 4 hours...if you can wait. We never can!
Just before serving, add avocados; toss gently.
Garnish with onions, cilantro and lime wedges.
*Can add 2 tbsp. olive oil smooths out the sharpness
Makes 10-12 cups
NOTE: I serve the onions and cilantro on the side instead of adding it to cocktail as some do not like them (me!).
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