📝 About This Recipe
Transport yourself to the sun-drenched palapas of Veracruz with this vibrant, refreshing Mexican shrimp cocktail. Unlike its American counterpart, this 'marisco' classic is served in a chilled tomato-based broth infused with bright citrus, pungent aromatics, and a hint of spicy kick. It is a celebratory harmony of plump, tender shrimp and crisp vegetables that perfectly captures the soul of Mexican coastal dining.
🥗 Ingredients
The Shrimp and Poaching Liquid
- 1.5 pounds Large Shrimp (peeled and deveined, tails removed)
- 1/2 piece White Onion (cut into a thick wedge)
- 3 cloves Garlic (smashed)
- 1 piece Bay Leaf (dried)
- 1 tablespoon Sea Salt
The Cocktail Sauce Base
- 1.5 cups Ketchup (high quality, chilled)
- 1/2 cup Reserved Shrimp Broth (strained and chilled)
- 1/4 cup Lime Juice (freshly squeezed (about 3-4 limes))
- 2 tablespoons Orange Juice (freshly squeezed for a hint of sweetness)
- 2 tablespoons Hot Sauce (Valentina or Cholula brand preferred)
- 1 tablespoon Olive Oil (extra virgin)
Vegetables and Aromatics
- 2 pieces Roma Tomatoes (seeded and finely diced)
- 1 cup Cucumber (Persian or English, finely diced)
- 1/2 cup Red Onion (very finely minced)
- 1-2 pieces Jalapeño (seeded and minced)
- 1/2 cup Fresh Cilantro (finely chopped)
For Serving
- 2 pieces Hass Avocado (diced just before serving)
- 1 sleeve Saltine Crackers (or tostadas)
👨🍳 Instructions
-
1
Fill a large pot with 6 cups of water. Add the white onion wedge, smashed garlic cloves, bay leaf, and sea salt. Bring to a rolling boil and let it simmer for 5 minutes to infuse the water with aromatics.
-
2
Add the cleaned shrimp to the boiling water. Cook for exactly 2-3 minutes until they turn pink and opaque. Do not overcook, or they will become rubbery.
-
3
Immediately remove the shrimp with a slotted spoon and plunge them into an ice bath (a bowl of ice and water) to stop the cooking process.
-
4
Strain and reserve 1/2 cup of the warm shrimp cooking liquid. Place this liquid in the freezer for 10 minutes to chill it rapidly.
-
5
In a large glass mixing bowl, whisk together the ketchup, chilled shrimp broth, fresh lime juice, orange juice, hot sauce, and extra virgin olive oil until smooth.
-
6
Prepare the vegetables: Seed the tomatoes and cucumber to prevent the cocktail from becoming too watery, then dice them into uniform 1/4-inch pieces.
-
7
Fold the diced tomatoes, cucumber, red onion, minced jalapeño, and chopped cilantro into the sauce base.
-
8
Drain the chilled shrimp from the ice bath and pat them dry with paper towels. If the shrimp are very large, you may cut them into bite-sized chunks, otherwise keep them whole for a better presentation.
-
9
Add the shrimp to the sauce and vegetable mixture. Stir gently to ensure every shrimp is well-coated.
-
10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'marinating' time allows the flavors to meld and the shrimp to absorb the sauce.
-
11
Just before serving, gently fold in the diced avocado. This prevents the avocado from mashing or turning brown during the resting period.
-
12
Ladle the cocktail into chilled 'chabela' glasses or large glass goblets. Garnish with an extra sprig of cilantro and a lime wedge on the rim.
💡 Chef's Tips
Always use the poaching liquid in the sauce; it contains the essence of the shrimp and adds a depth of flavor you can't get from water. For the best texture, seed your tomatoes and cucumbers thoroughly so the cocktail remains thick and saucy rather than thin. If you prefer a 'coctel' with more 'zing', add a teaspoon of prepared horseradish—while not strictly traditional in all regions, it is a popular secret in many Mexican seafood joints. Never add the avocado until the very last second to ensure the cubes stay intact and vibrant green.
🍽️ Serving Suggestions
Serve with classic Saltine crackers (Galletas Saladas) or crispy corn tostadas for that essential crunch. Pair with a cold Mexican lager dressed with a salt rim and a squeeze of lime. Offer extra bottled hot sauce and Worcestershire sauce (Salsa Inglesa) on the side for guests to customize their spice level. A side of habanero-pickled red onions adds a fantastic acidic punch for those who love heat.