Mexican Shrimp Cocktail (Coctel de Camaron)

Ingredients

  • 1 lb cooked and peeled coldwater shrimp
  • 2 Tbsp salt, plus more to taste
    1 Tbsp freshly ground black pepper
  • ¾ cup ketchup
  • ¾ cup clam juice
  • 2 to 3 Tbsp lime juice (or to taste) Mexican hot sauce, to taste
  • 2 roma (plum) tomatoes
  • 1 jalapeño, seeded and finely chopped
  • 1 medium size cucumber, seeds removed, diced (about 1 cup)
  • 1 stalk celery, finely chopped
  • 1 small white onion finely chopped
  • 2 medium avocados, peeled, pitted and chopped
  • 1 cup chopped cilantro, loosely packed
  • lime wedges, for serving
  • cilantro springs, for serving

Directions

  1. Combine salt, pepper, ketchup, clam juice, lime juice, and hot sauce.
  2. In another bowl, combine shrimp, tomatoes, diced onion, jalapeño, cucumber, celery, avocado, and cilantro.
  3. Pour dressing over shrimp and vegetable combination, toss to coat.  Serve in large, wide-rimmed glasses with a few shrimps on top. Garnish with a lime wedge and cilantro springs.