📝 About This Recipe
Transport your senses to the sun-drenched beaches of Veracruz with this vibrant, refreshing Coctel de Camarones. Unlike its horseradish-heavy American cousin, this Mexican classic features plump, tender shrimp submerged in a bright, citrusy 'caldo' of tomato, lime, and aromatic vegetables. It is a perfect balance of sweet, savory, and spicy flavors that celebrates the freshness of the sea.
🥗 Ingredients
The Shrimp & Poaching Liquid
- 1.5 pounds Large Shrimp (peeled, deveined, tails removed (16-20 count))
- 4 cups Water (for poaching)
- 1/2 piece White Onion (cut into a wedge)
- 1 piece Bay Leaf (dried)
- 1 tablespoon Sea Salt (for the water)
The Cocktail Base
- 1.5 cups Tomato Juice or Clamato (chilled)
- 3/4 cup Ketchup (high-quality, for sweetness and body)
- 1/4 cup Fresh Lime Juice (from about 2-3 juicy limes)
- 2 tablespoons Orange Juice (freshly squeezed, for a floral sweetness)
- 1-2 tablespoons Mexican Hot Sauce (such as Valentina or Cholula)
- 1 tablespoon Olive Oil (extra virgin, for a silky mouthfeel)
The Aromatics & Texture
- 2 pieces Roma Tomatoes (seeded and finely diced)
- 1/2 cup Cucumber (English or Persian, finely diced)
- 1/2 cup Red Onion (finely minced)
- 1-2 pieces Jalapeño or Serrano Pepper (seeded and minced)
- 1/2 cup Fresh Cilantro (chopped)
- 1 large Hass Avocado (diced into 1/2 inch cubes)
👨🍳 Instructions
-
1
Prepare the poaching liquid: In a medium pot, combine 4 cups of water, the white onion wedge, bay leaf, and sea salt. Bring to a rolling boil over high heat.
-
2
Cook the shrimp: Once the water is boiling, add the shrimp. Cook for only 2-3 minutes until they turn pink and opaque. Do not overcook or they will become rubbery.
-
3
Shock the shrimp: Immediately drain the shrimp and plunge them into a bowl of ice water to stop the cooking process. Once cold, drain again and set aside. (Optional: reserve 1/2 cup of the poaching liquid and chill it to thin the sauce later).
-
4
Mix the sauce base: In a large glass bowl or pitcher, whisk together the tomato juice (or Clamato), ketchup, lime juice, orange juice, hot sauce, and olive oil until smooth.
-
5
Prep the vegetables: Finely dice the Roma tomatoes, cucumber, red onion, and jalapeño. Ensure the pieces are uniform for a consistent texture in every spoonful.
-
6
Combine: Fold the diced tomatoes, cucumber, red onion, jalapeño, and chopped cilantro into the tomato sauce base.
-
7
Incorporate the shrimp: Add the chilled shrimp to the bowl. Stir gently to ensure every shrimp is well-coated in the sauce.
-
8
Season to taste: Taste the mixture. Add more lime juice for acidity, more hot sauce for heat, or a pinch of salt if needed.
-
9
Chill: For the best flavor development, cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). This allows the ingredients to marinate.
-
10
Add avocado: Just before serving, gently fold in the diced avocado. Adding it last prevents it from mashing or turning the sauce cloudy.
-
11
Assemble: Ladle the cocktail into tall chilled glasses or glass bowls.
-
12
Garnish and serve: Decorate the rim with a whole shrimp or a lime wedge. Serve immediately while ice-cold.
💡 Chef's Tips
Use high-quality wild-caught shrimp for the best texture and flavor. If the sauce feels too thick, whisk in a few tablespoons of the chilled shrimp poaching liquid. To take the 'bite' out of the red onion, soak the minced pieces in cold water for 5 minutes, then drain before adding to the sauce. Always use fresh-squeezed citrus juice; bottled lime juice is too harsh for this delicate seafood dish. Don't skip the orange juice—it provides a subtle sweetness that balances the acidity of the tomatoes and lime.
🍽️ Serving Suggestions
Serve with classic Mexican saltine crackers (galletas saladas) or thick corn tostadas. Pair with an ice-cold Mexican lager or a Michelada for the ultimate beach vibe. Provide extra lime wedges and a bottle of Maggi Seasoning or Worcestershire sauce on the side for guests to customize. Accompany with a side of extra hot habanero salsa for those who crave intense heat.